Drunken duck
The Australian Women’s Weekly Slow Cooked
Serving size: Serves 4
Cooking time: More than 2 hours
Course: Main
Drunken duck
INGREDIENTS
1 whole duck (2kg)
1 tablespoon vegetable oil
1 medium brown onion (150g), chopped coarsely
2 cloves garlic, crushed
1 fresh small red thai chilli, chopped finely
4cm piece fresh ginger (20g), grated
2 cups (500ml) chinese cooking wine
1 cup (250ml) water
1 tablespoon dark soy sauce
½ teaspoon five-spice powder
15g sliced dried shiitake mushrooms
4 green onions, sliced thinly
METHOD
Discard neck from duck. Rinse duck under cold water; pat dry inside and out with absorbent paper. Heat oil in large saucepan; cook duck until browned all over.
Reserve 1 tablespoon of the pan drippings; discard remainder. Heat reserved drippings in pan, add brown onion, garlic, chilli and ginger; cook, stirring, until onion softens. Return duck to pan with wine, the water, sauce, five-spice and mushrooms; bring to the boil. Reduce heat; simmer, covered, 2 hours, turning duck occasionally.
Carefully remove duck from pan; cut into four pieces. Divide duck among serving bowls; drizzle with pan liquid, sprinkle with green onion.
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