Preparation:
* Note: Soybean condiment, available in Oriental markets.
Soak the dried Chinese mushrooms for 3 hours. Drain and discard water.
Pan-brown the duck pieces in a few tablespoons of oil in a large frying pan. Remove the pieces to a 6-quart covered stove-top casserole.
In the same frying pan sauté the garlic and ginger for a few moments. Add the green onion and sauté for just a moment.
Place all ingredients in the casserole and mix well. Bring to a boil and lower the heat. Simmer, covered, until the duck is very tender, about 1 1/4 hours.
Comments: This is a casserole dish that waits on top of the stove or in the oven until you are ready to serve. Easy, and a mushroom-lover's paradise.
One each star anise may be substituted for the "mein see" |
