Name: Drunken duck
Cook time: 120 min
Total time: 120 min
Yield: 4
Ingredients: 2 kilogram whole duck; 1 tablespoon vegetable oil; 1 medium brown onion, coarsely chopped; 2 clove cloves garlic, crushed; 1 fresh small red thai chilli, finely chopped; 4cm piece fresh ginger, grated; 2 cup (500 millilitres) chinese cooking wine; 1 cup (250 millilitres) water; 1 tablespoon dark soy sauce; 1/2 teaspoon five-spice powder; 15 gram sliced dried shiitake mushrooms; 4 green onions, thinly sliced

Ingredients

2 kilogram whole duck

1 tablespoon vegetable oil

1 medium brown onion, coarsely chopped

2 clove cloves garlic, crushed

1 fresh small red thai chilli, finely chopped

4cm piece fresh ginger, grated

2 cup (500 millilitres) chinese cooking wine

1 cup (250 millilitres) water

1 tablespoon dark soy sauce

1/2 teaspoon five-spice powder

15 gram sliced dried shiitake mushrooms

4 green onions, thinly sliced

Method

1.Remove 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.

2.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.

3.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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Ingredients

Method

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