Recipe - Stewed Duck With Mushrooms

4 pound Duck; cut into 6 pieces
3 tablespoon Peanut oil; for pan frying
3 Garlic cloves; cut or sliced up thin
2 sl Fresh ginger root (quarter
size); cut julienne
2 Green onions; cleaned
10 Dried Chinese mushrooms;
soaked in water
3 cup Chicken stock; fresh or
canned
One half cup Chinese rice wine
One fourth cup Soy sauce; light
One half tablespoon Sugar
One half tablespoon Mein See; see * Note

* Note: Soybean condiment, available in Oriental markets.

Soak the dried Chinese mushrooms for 3 hours. Drain and discard water.
Panbrown the duck pieces in a few tablespoons of oil in a large frying
pan. Remove the pieces to a 6quart covered stovetop casserole. In the
same frying pan saute the garlic and ginger for a few moments. Add the
green onion and saute 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 One fourth 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 mushroomlover's paradise.
One each star anise may be substituted for the "mein see".

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 05271992 issue
The Springfield UnionNews

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

07171994

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.