Braised Duck with Ginger and Mushrooms

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   1.

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   Heat a wok with 1 Tablespoon of oil.

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   Saute the ginger over medium heat until fragrant.

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   Add duck pieces into wok and brown, about 5 minutes.

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   A lot of moisture will be released so let moisture evaporate.

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   2.

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   When pieces are slightly brown, turn of the fire and drain as much rendered oil as possible (I made 1/2 a duck and poured out 1/2 cup of duck oil).

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   3.

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   Turn on the fire again and add the soy sauce, sugar, oyster sauce and pepper.

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    Stir everything together until evenly mixed and stir fry for about 5 more minutes.

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    4.

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    Add the mushrooms and pour in just enough water to barely cover the mixture.

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    Simmer covered on low heat for 45 minutes, stirring occasionally.

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    5.

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    After the first 45 minutes, remove the lid and let it keep simmering until the sauce has reduced and thickened (depending on how much sauce you want).

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    6.

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    Serve with rice or noodles.

* Per serving · 4 servings · Values may vary.

No additional tips available.