Recipes - Chinese

Braised Duck with Mixed Vegetables
chinese braised duck recipe


This hearty dish is a delicious way to cook duck for a weeknight dinner. Serve with mixed vegetables to soak up the sauce. Try this Chinese braised duck recipe!
Cooking Time: 60mins - 120mins
Serves:5 to 8
Total time: 60mins - 120mins
Course: Main
Cook Method: Braise/Stew
Cuisine: Chinese









Ingredients:

1 size 20 duck
4 tbsp vegetable oil
3 star anise
2 slices ginger
100g lotus seeds (cooked)
1 can champignons (drained)
10 Jade Phoenix Shiitake Mushrooms (soaked and cooked)
1 can Valcom Bamboo Shoot Slices (drained)
20 dried red jujubes (soaked in water and deseeded)
20 dried lily buds (tails trimmed and tied into a knot)
5g black fungus (soaked, drained and trimmed)
50g rock sugar
6 stalks bok choy (cut into half lengthwise and blanched)

Seasoning mix

1 tbsp Lee Kum Kee Premium Dark Soy Sauce
5 tbsp Lee Kum Kee Premium Oyster Sauce
2 tbsp Lee Kum Kee Double Deluxe Soy Sauce
2 tsp Yeo's Sesame Oil
2 tsp Lee Kum Kee Chicken Bouillon Powder
4 cups water

Thickener

1 tsp potato starch (mix with 2 tbsp water)




Steps:
  1. Brush dark soy over duck. Marinate for 10 mins.
  2. Heat vegetable oil in fry pan; shallow-fry duck until skin is golden brown.
  3. Rinse out oil and put in a pot. Add the rest of the seasoning mix, star anise and ginger slices. Bring to a simmer and braise for 90 mins. Remove duck from the pot. Cut before serving. Place duck on a serving dish lined with bok choy.
  4. Put remaining ingredients in the pot and braise for 10 mins in remaining sauce. Add in thickener and stir well. Pour sauce and ingredients over the duck. Serve hot with Jasmine rice.
  5. Your recipe for Braised Duck with Mixed Vegetables is ready!

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Braised Duck with Mixed Vegetables

Braised Duck with Mixed Vegetables

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This hearty dish is a delicious way to cook duck for a weeknight dinner. Serve with mixed vegetables to soak up the sauce. Try this Chinese braised duck recipe!

Cooking Time: 60mins - 120mins
Serves: 5 to 8
Total time: 60mins - 120mins
Course: Main
Cook Method: Braise/Stew
Cuisine: Chinese
Ingredients

1 size 20 duck
4 tbsp vegetable oil
3 star anise
2 slices ginger
100g lotus seeds (cooked)
1 can champignons (drained)
10 Jade Phoenix Shiitake Mushrooms (soaked and cooked)
1 can Valcom Bamboo Shoot Slices (drained)
20 dried red jujubes (soaked in water and deseeded)
20 dried lily buds (tails trimmed and tied into a knot)
5g black fungus (soaked, drained and trimmed)
50g rock sugar
6 stalks bok choy (cut into half lengthwise and blanched)

Seasoning mix

1 tbsp Lee Kum Kee Premium Dark Soy Sauce
5 tbsp Lee Kum Kee Premium Oyster Sauce
2 tbsp Lee Kum Kee Double Deluxe Soy Sauce
2 tsp Yeo's Sesame Oil
2 tsp Lee Kum Kee Chicken Bouillon Powder
4 cups water

Thickener

1 tsp potato starch (mix with 2 tbsp water)

Instructions
  1. Brush dark soy over duck. Marinate for 10 mins.
  2. Heat vegetable oil in fry pan; shallow-fry duck until skin is golden brown.
  3. Rinse out oil and put in a pot. Add the rest of the seasoning mix, star anise and ginger slices. Bring to a simmer and braise for 90 mins. Remove duck from the pot. Cut before serving. Place duck on a serving dish lined with bok choy.
  4. Put remaining ingredients in the pot and braise for 10 mins in remaining sauce. Add in thickener and stir well. Pour sauce and ingredients over the duck. Serve hot with Jasmine rice.
  5. Your recipe for Braised Duck with Mixed Vegetables is ready!

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