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Braised Duck


1 4lb Duck-oven ready

6 dried Chinese mushrooms

2 oz piece bamboo shoot-sliced

1 1/2 tbsp shoyu(soy sauce)

2 tsp saki or dry sherry

3 green onions-finely chopped

peel of half an orange


Place the dried mushrooms in a bowl,add warm water to cover and soak for 15 minutes.

Discard the stems,cut each mushroom in halfand set aside.

Place the duck in a large saucepan,add boiling water to cover and cook over moderate heat for 10 minutes.

Drain the duck and transfer it to a casserole dish.

Add the mushrooms,bamboo shoot and soy sauce.

Add sufficient water to half cover the duck.

Cover and bake in at 375 for 1 hour.

Skim off any fat on the surface.

Add the saki or sherry and return the casserole,uncovered,to the oven.

Lower the temp. to325 and cook for 15 minutes longer.

Stir in the green onions and orange peel and cook for a final 15-20 minutes or until the duck is tender and the cooking liquid is well reduced.