Braised Duck with Ginger and Mushrooms
This recipe prepares a flavorful braised duck dish, slow-cooked to tender perfection. Bite-sized duck pieces are seared, then simmered with aromatic ginger, rehydrated shiitake mushrooms, soy sauce, sugar, and oyster sauce. The result is a savory, umami-rich main course, ideal for pairing with steamed rice for a comforting meal.
Equipment
- 1 Large Wok or Dutch Oven For browning and braising the duck and sauce.
- 1 Cutting Board
- 1 Chef's knife For chopping duck, ginger, and mushrooms.
- 1 Measuring Cups and Spoons
- 1 Slotted Spoon or Tongs For handling duck pieces during browning and serving.
Ingredients
Main
- 1 Tablespoon Cooking Oil
- 1 piece Ginger 1 Inch, Thickly Sliced
- 1 whole Raw Duck Chopped To Bite Size Pieces
- ½ cups Soy Sauce
- 3 Tablespoons Sugar
- 2 Tablespoons Oyster Sauce
- 2 dashes Ground Black Pepper
- 4 whole Dried Shitake Mushrooms Rehydrated
- 2 cups Water
Instructions
- Rehydrate dried shiitake mushrooms in warm water for at least 30 minutes; once soft, squeeze out excess water, trim stems, and slice if desired. Reserve the soaking liquid.
- Chop the whole raw duck into uniform bite-sized pieces and pat them thoroughly dry with paper towels.
- Heat cooking oil in a large wok or Dutch oven over medium-high heat until shimmering.
- Add the thickly sliced ginger to the hot oil and sauté for 1-2 minutes until fragrant; remove ginger if a milder flavor is preferred.
- Working in batches if necessary, add the dried duck pieces to the wok and sear until well browned on all sides, rendering some fat.
- Once all duck pieces are browned, drain off most of the rendered fat, leaving about 1-2 tablespoons in the pot.
- Return all duck pieces to the pot, then add soy sauce, sugar, oyster sauce, ground black pepper, rehydrated mushrooms, and 2 cups of water (or a combination of water and strained mushroom soaking liquid).
- Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and braise for at least 60 minutes, or until the duck is very tender.
- Stir occasionally and check liquid levels; if the sauce reduces too much, add a little more water. Adjust seasoning to taste during the last 15 minutes of cooking.
- Serve the braised duck hot, optionally garnished with fresh scallions or cilantro, typically alongside steamed rice.
Notes
Achieve a crispy skin on the duck by patting the pieces thoroughly dry before searing. This crucial step enhances texture and flavor. For deeper umami, rehydrate the shiitake mushrooms in warm water and reserve the strained soaking liquid to replace some of the plain water in the braising process. Braise the duck slowly over low heat, ensuring the meat becomes tender without drying out. A final taste test before serving allows for any necessary adjustments to the sweet-savory balance with additional soy sauce or sugar. Serve this rich dish with steamed jasmine rice to absorb the flavorful sauce.