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Drunken duck

The Australian Women’s Weekly Slow Cooked
 
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Photographer: Rob Palmer
Drunken duck

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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User comments
drunken duck
The little brown bits are cube-shaped and are probably the garlic. Sometimes when I'm too lazy to use the motar and pestle, I also cut my garlic like this for cooking. Malaysians have a more spicy palate so if I were to cook this, I'd probably add star anise,cloves and crushed black peppercorns during the stewing process for greater aroma.
Looking at the picture of this recipe, pine nuts (or possibly pearl barely) have been added to it, yet there are no mention of them in the ingredients list. What is the point of having a recipe with missing ingredients? Who knows what else is missing?

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