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Receta Braised Eight Precious Duck
by Global Cookbook

Braised Eight Precious Duck
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  Raciónes: 6

Ingredientes

  • 1 x duckling - (4 to 5 lba) cleaned, trimmed
  • 12 x dry black mushrooms
  • 1 Tbsp. chopped garlic
  • 3 Tbsp. soy sauce
  • 1 Tbsp. sugar
  • 1/2 tsp salt
  • 1 can chicken broth - (14 1/2 ounce) plus
  • 1 can water
  • 1/4 c. red bean paste
  • 2 tsp sugar
  • 1 whl star anise
  • 2 Tbsp. vegetable oil
  • 6 x garlic cloves pressed
  • 6 x thin slices ginger
  • 2 x shallots cut into wedges
  • 1 x leek, white part only split lengthwise, and cut into 2" strips
  • 2 x green onions cut 2" pcs
  • 1 can bamboo shoots - (8 ounce) liquid removed and cut into 1 1/2" pcs
  • 1 can whole water chestnuts liquid removed
  • 1 lb tarro or possibly thin-skin potatoes peeled, and cut into 1 1/2" chunks
  • 1 Tbsp. cornstarch

Direcciones

  1. Combine the marinade ingredients in a large bowl. Add in the duck and set aside for 1 hour, turning occasionally. Soak the mushrooms in hot water to cover for 30 min; drain. Cut off and throw away the stems; thinly slice the caps. Set aside.
  2. Combine the broth mix ingredients in a small bowl; set aside. Remove the duck from the marinade and pat it dry. Place a wok or possibly wide frying pan over medium heat till warm. Add in 1 Tbsp. of the oil, swirling to coat the sides. Brown the duck well on all sides, transfer it to a plate, and set it aside.
  3. Place a large pot over medium-high heat till warm. Add in the remaining Tbsp. of oil, swirling to coat the sides. Add in the garlic, ginger, and shallots; cook, stirring, till fragrant, about 10 seconds. Stir in the leek, green onions, mushrooms, bamboo shoots, water chestnuts, and broth mix. Add in the duck, breast-side down. Bring to a boil, reduce heat to medium-low, cover, and cook for 1 1/4 hrs, turning the duck over halfway through the cooking period. Add in the taro or possibly potato and cook for 30 to 35 min or possibly till the duck is tender.
  4. Remove the duck and vegetables to a serving platter. Dissolve the cornstarch in 2 Tbsp. of water. Add in the cornstarch solution to the liquid in the pot; cook, stirring, till the sauce boils and thickens. Serve half the sauce over the duck, and the rest over rice or possibly noodles.
  5. This recipe yields 6 to 8 servings.
  6. Comments: This is a wonderful entree for a special meal, Chinese or possibly Western, and a delightful change from roast duck. Slow braising makes an especially flavorful sauce, and leaves the meat so tender you can pull it from the bones with chopsticks.