Vietnamese Recipes - Duck with Mushrooms in a Clay Pot

  
 

Duck Recipes - Duck With Mushrooms  Clay Pot

Ingredients

  • 1/2 duck (about 1kg/2lb)

  • corn-flour (cornstarch)

  • 12 dried Chinese black mushrooms, soaked

  • 12 straw mushrooms, drained

  • 3 spring onions

  • 2 thick slices ginger, shredded

  • 60g (2oz) bamboo shoots, sliced

  • 3 cups chicken stock

  • salt and pepper

Method:

  1. Cut the duck into bite-sized pieces, using a cleaver to cut through the bones. Toss in corn-flour (cornstarch) to coat lightly, shaking off excess. Heat deep oil and fry the duck until the surface is crisp and golden.

  2. Use a slotted spoon to transfer the duck to a clay pot or casserole. Drain the mushrooms and remove stems, cut spring onions into 4 cm (1 1/2inch) lengths.

  3. Place in the pot with ginger and bamboo shoots, add the oyster sauce and stock, with seasoning to taste. Cover and cook slowly in the oven or on the stovetop for 1 1/2 hours until the duck is completely tender.

  4. Check seasoning, thicken the gravy with corn-flour (cornstarch) mixed with cold water, serve in the pot.