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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
- 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.
- 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.
- 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.
- 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.
- This recipe yields 6 to 8 servings.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 312g | |
| Recipe makes 6 servings | |
| Calories 273 | |
| Calories from Fat 59 | 22% |
| Total Fat 6.73g | 8% |
| Saturated Fat 0.81g | 3% |
| Trans Fat 0.12g | |
| Cholesterol 12mg | 4% |
| Sodium 798mg | 33% |
| Potassium 615mg | 18% |
| Total Carbs 45.09g | 12% |
| Dietary Fiber 2.0g | 7% |
| Sugars 9.63g | 6% |
| Protein 9.07g | 15% |
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