How to Cook Braised Duck with Spring Onions and Mushrooms

My dad used to make braised ducks during my childhood days.

He has the culinary skill in cooking braised ducks better than my mom.

My dad learned how to make braised ducks from his mom ( my grandmother) who is a Teochew descendant, where they are good at mixing any dishes related to black sauce.

I remembered well during my school age years, dad used to bring me to the neighborhood Chinese restaurant where the chef made super delicious roasted ducks with dry noodles and braised ducks which was his speciality.

Dad loved anything with ducks and that is how I got hooked with consuming ducks too.

My dad’s braised duck recipe is kind of different from restaurant served cuisine.

Dad is good at adjusting the color of the braised duck with sufficient black sauce, light soy sauce, Chinese wine and brown sugar.

Sugar is added in order to bring out the natural sweetness of the duck flavor while Chinese wine helps to cover up the duck raw odor just like fish.

How to braise the duck meat

I don’t use the whole duck because not everyone in the family likes duck meat.

Some people prefer chicken meat because they can’t stand the raw taste and hard to chew off duck meat.

That is because the duck meat is not braised throughly, so it becomes dry and the meat is not tender enough to chew off.

You need to have a deep pot or a big wok to braise duck meat.

I would recommend to buy a duck, request the monger to cut the duck into halves.

Then freeze the other half into the freezer while the fresh half, wash throughly, remove any intestines and blood clots.

You can either cut the duck meat into smaller parts or dump the half duck meat into the wok with water and seasoning.

It takes around 1 hour to braise the duck but if you have a pressure cooker, if may shorten the braising time to 20 min instead.

Braised Duck with Spring Onions and Mushrooms

Ingredients:

-1 packet of straw mushrooms ( ENoki mushrooms)

-1/2 duck

-2 cloves garlic

-2 stalk spring onions

-4 slices ginger

-2tbsp dark soy sauce ( black sauce)

-1 tbsp light soy sauce

-1 tbsp Chinese wine

-1 tbsp brown sugar

-4 cups water

Method:

• Rinse and clean the duck well.
• Chop off the roots with dirt from the straw mushrooms. Separate them and soak in a bowl of water.
• Wash and cut spring onions into sections
• Bring a wok to heat. Pour 1 tbsp of oil, saute ginger and chopped garlic until fragrant.
• Pour in 4 cups of water plus the sauces. Bring to boil.
• Put the duck meat into the wok. Close with a lid and allow it to simmer for an hour under low heat. Make sure the soup is not dry up.
• Use a fork to poke into the duck meat. If it penetrates easily, it is cooked.
• By now, the soup has turned into thick gravy.
• Remove the cooked dark browned duck meat.
• Cut into convenient slices.
• Put back into the wok and keep simmering with sectioned spring onions and sectioned straw mushrooms.
• Simmer for 10min and turn off heat.
• Serve hot with white or brown rice.

Yield: 3-4 persons

Tip

If you are unable to finish the remainder duck meat, transfer to a tupperware, chill in the fridge.

The next morning, transfer the duck meat and gravy into a shallow bowl, steam under high heat.

More meat recipes:

Kung Pao Chicken

BBQ Chicken

Spicy Chicken with Snow Peas

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