Duck with chestnuts and mushrooms

Posted by spots (Singapore, Singapore) on 14 October 2009 in Food & Cuisine and Portfolio.

I don't know why I never blogged about this recipe--we've been using it for eons and it's become a family favourite. For those of you who know me better--I am a big duck fan and have gone to great lengths to try making really good roast duck. I am still looking for the perfect roast duck stall in Singapore. It's so hard to find roast duck in Singapore that is crispy, oily yet soft, moist and almost melt in your mouth on the inside. It seemed easier to find this in California, oddly enough!

But anyway, here is my recipe for the week--braised duck with chestnuts and mushrooms, as adapted from Amy Beh.

1 fresh duck, chopped into pieces and remove excess fatty bits (there are a lot! this is duck!!), marinated with 2tb light soya sauce, 1 tb chinese rice wine and 1 tb sugar

6-8 dried Chinese mushrooms, soaked in water till soft
3 cloves garlic, chopped
1 thumb size slice ginger
2 handfuls of dried chestnuts, soaked in water till soft

Sauce: 1.5 cups chicken stock, 2tb soya sauce, 2tb oyster sauce, 2tb dark soya sauce, 1tb sugar, 1tb chinese rice wine

Heat oil in a wok. Saute the garlic and ginger till fragrant, then add the chinese mushrooms, chestnuts and duck pieces. Stir fry for a few minutes. Add the sauce and bring to boil. Then, simmer for 45 minutes on low heat.

Serve with hot rice & mei cai or cucumber wedges.