Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        duck -- cut into 6 pieces
   3      tablespoons   peanut oil -- for pan frying
   3                    garlic cloves -- sliced thin
   2      slices        fresh ginger root - -- (quarter size), cut
                        -- julienne
   2                    green onions -- cleaned
  10                    dried Chinese mushrooms -- soaked in water
   3      cups          chicken stock -- fresh or canned
     1/2  cup           Chinese rice wine
     1/4  cup           soy sauce -- light
     1/2  tablespoon    sugar
     1/2  tablespoon    mein see -- see * note

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"