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Honan Braised Duck  HT  Chinese  MC  100mins



Serves  4      Hot   Chi   Poultry  Vegetables  Alcohol  Main Course  Dairy Free  Eggless  China  Asia  Asian



   4 Duck Portions, jointed or halved

   5 tbsp Soy Sauce

   4 tbsp Vegetable Oil

   3 Spring Onions

   4 thin slices Fresh Ginger

   3 whole Star Anise

   1 teasp Black Peppercorns

   2 teasp Dry Sherry

   4 Dried Chinese Mushrooms

   100g/4oz tinned Bamboo Shoots, sliced

   2 tbsp Cornflour




1. Rub the duck pieces with a little of the soy sauce and set aside.

2. Heat the oil in a large frying pan until very hot, add the duck and fry on all sides until golden brown.

3. Transfer the duck pieces to a saucepan together with the spring onions, ginger, star anise, peppercorns, sherry and enough water to cover.

4. Bring to the boil then reduce the heat, cover and simmer for 1-1/2 hours.

5. Meanwhile, soak the mushrooms in water for 20 minutes then drain well, remove the stems and discard them.

6. After the duck has been cooking for 1-1/2 hours, add the bamboo shoots and mushrooms, cover and continue to cook for a further 20 minutes.

7. Mix together the cornflour with 2 tablespoons of water until well blended, add to the saucepan and stir, over a low heat, until the sauce thickens. Serve immediately.



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