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Name: Braised Duck with Onions
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Cuisine: American
Ingredients: Water; 1 ts Sugar; 3 sl Fresh ginger root; 1/2 c Bamboo shoots; 3 -(up to); 3 -(up to); 5 Dried black mushrooms; 1 tb Soy sauce; 1 Duck; 4 to 5 pounds; 1 Scallion stalk; 1 tb Cornstarch; 2 tb Sherry; 4 tb Vegetable oil; 5 tb Soy sauce; 2 tb Water; 1 lb Onions; 1/4 c Vegetable oil

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INGREDIENTS

Water
1 ts Sugar
3 sl Fresh ginger root
1/2 c Bamboo shoots
3 -(up to)
3 -(up to)
5 Dried black mushrooms
1 tb Soy sauce
1 Duck; 4 to 5 pounds
1 Scallion stalk
1 tb Cornstarch
2 tb Sherry
4 tb Vegetable oil
5 tb Soy sauce
2 tb Water
1 lb Onions
1/4 c Vegetable oil

Servings

INSTRUCTIONS

1. Soak dried mushrooms. 2. Wipe duck inside and out with a damp cloth; then rub soy sauce into skin. Cut scallion stalk in 2-inch sections; crush ginger root. 3. Heat oil in a large heavy pan. Brown scallions and ginger lightly; then discard. Add duck and brown lightly on all sides. Pour off excess fat. 4. Turn duck breast-side down in pan. Add sherry, remaining soy sauce and enough water to half cover bird. Bring to a boil; then simmer, covered, 1 hour, turning occasionally for even cooking and coloring. 5. Meanwhile slice onions, bamboo shoots and soaked mushrooms. Heat remaining oil in another pan, and stir-fry onion until soft and translucent. 6. Add bamboo shoots, mushrooms, and onions to duck, and simmer, covered, until bird is tender (about 30 minutes more). Remove duck, leaving liquids in pan. 7. Let bird cool slightly. With a cleaver, chop duck, bones and all, in 2-inch sections, or carve, Western style. Arrange on a serving platter with vegetables. Keep warm. 8. Bring liquids in pan to a boil and stir in sugar. Meanwhile blend cornstarch and remaining cold water to a paste; then stir in to thicken duck liquids. Pour over duck and serve. From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.

NOTES

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Braised Duck with Onions

Water
1 ts Sugar
3 sl Fresh ginger root
1/2 c Bamboo shoots
3 -(up to)
3 -(up to)
5 Dried black mushrooms
1 tb Soy sauce
1 Duck; 4 to 5 pounds
1 Scallion stalk
1 tb Cornstarch
2 tb Sherry
4 tb Vegetable oil
5 tb Soy sauce
2 tb Water
1 lb Onions
1/4 c Vegetable oil

1. Soak dried mushrooms.     2. Wipe duck inside and out with a damp cloth; then rub soy sauce into  skin. Cut scallion stalk in 2-inch sections; crush ginger root.     3. Heat oil in a large heavy pan. Brown scallions and ginger lightly; then  discard. Add duck and brown lightly on all sides. Pour off excess fat.     4. Turn duck breast-side down in pan. Add sherry, remaining soy sauce and  enough water to half cover bird. Bring to a boil; then simmer, covered, 1  hour, turning occasionally for even cooking and coloring.     5. Meanwhile slice onions, bamboo shoots and soaked mushrooms. Heat  remaining oil in another pan, and stir-fry onion until soft and  translucent.     6. Add bamboo shoots, mushrooms, and onions to duck, and simmer, covered,  until bird is tender (about 30 minutes more). Remove duck, leaving liquids  in pan.     7. Let bird cool slightly. With a cleaver, chop duck, bones and all, in  2-inch sections, or carve, Western style. Arrange on a serving platter with  vegetables. Keep warm.     8. Bring liquids in pan to a boil and stir in sugar. Meanwhile blend  cornstarch and remaining cold water to a paste; then stir in to thicken  duck liquids. Pour over duck and serve.    From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded  from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (350g)
Recipe Makes: 6 Servings

Calories: 277
Calories from Fat: 120 (43%)

Amt Per Serving		% DV

	Total Fat 13.3g	18 %
	Saturated Fat 1.1g	6 %
	Monounsaturated Fat 8.2g
	Polyunsanturated Fat 3.7g
Cholesterol 0mg		0 %
Sodium 266.5mg		9 %
Potassium 716.3mg		19 %
Total Carbohydrate 36.5g		11 %
	Dietary Fiber 6.5g	26 %
	Sugars, other 30g
Protein 5.2g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 277

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