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1
Combine the marinade ingredients in a large bowl.
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2
Add in the duck and set aside for 1 hour, turning occasionally.
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3
Soak the mushrooms in hot water to cover for 30 min; drain.
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4
Cut off and throw away the stems; thinly slice the caps.
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5
Set aside.
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6
Combine the broth mix ingredients in a small bowl; set aside.
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7
Remove the duck from the marinade and pat it dry.
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8
Place a wok or possibly wide frying pan over medium heat till warm.
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9
Add in 1 Tbsp.
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10
of the oil, swirling to coat the sides.
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11
Brown the duck well on all sides, transfer it to a plate, and set it aside.
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12
Place a large pot over medium-high heat till warm.
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13
Add in the remaining Tbsp.
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14
of oil, swirling to coat the sides.
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15
Add in the garlic, ginger, and shallots; cook, stirring, till fragrant, about 10 seconds.
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16
Stir in the leek, green onions, mushrooms, bamboo shoots, water chestnuts, and broth mix.
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17
Add in the duck, breast-side down.
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18
Bring to a boil, reduce heat to medium-low, cover, and cook for 1 1/4 hrs, turning the duck over halfway through the cooking period.
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19
Add in the taro or possibly potato and cook for 30 to 35 min or possibly till the duck is tender.
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20
Remove the duck and vegetables to a serving platter.
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21
Dissolve the cornstarch in 2 Tbsp.
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22
of water.
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23
Add in the cornstarch solution to the liquid in the pot; cook, stirring, till the sauce boils and thickens.
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24
Serve half the sauce over the duck, and the rest over rice or possibly noodles.
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25
This recipe yields 6 to 8 servings.
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26
Comments: This is a wonderful entree for a special meal, Chinese or possibly Western, and a delightful change from roast duck.
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27
Slow braising makes an especially flavorful sauce, and leaves the meat so tender you can pull it from the bones with chopsticks.
