Honan Braised Duck is a traditional Chinese recipe for a classic dish (from the Hunan province) of duck portions braised with bamboo shots in a mix of soy sauce and rice wine flavoured with spring onions, ginger and star anise. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Honan Braised Duck.
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Duck is a traditional meat to be served on Chinese New Year and this makes a great centrepiece that can be shared by the whole family.
Ingredients:
6 duck portions, jointed
5 tbsp soy sauce
4 tbsp olive oil
3 spring onions, cut into 3cm lengths)
4 thin slices of fresh ginger
3 whole star anise
1 tsp black peppercorns
2 tsp rice wine (or dry sherry)
4 dried Chinese mushrooms
100g tinned bamboo shoots, sliced
2 tbsp cornflour (cornstarch)
Method:
Rub a little of the soy sauce into the duck pieces then set aside. Heat the oil in a large wok (or deep frying pan) until very hot then add the duck and fry on all sides until golden brown. Transfer the duck pieces to a saucepan then add the spring onions, ginger, star anise, black peppercorns, rice wine (or sherry) an just enough water to cover the ingredients.
Bring the mixture to a boil, reduce to a simmer then cover and cook gently for about 90 minutes. In the meantime, soak the mushrooms in warm water for about 20 minutes. Drain thoroughly, remove and discard the stems and slice.
After the duck has been cooking for 90 minutes add the mushrooms and bamboo shoots, return to a simmer, cover and cook for a further 20 minutes. Now blend together the cornflour and 2 tbsp water to a smooth slurry. Add to the saucepan and stir over low heat until the sauce thickens. Serve immediately with rice and Chinese Red Chilli Sauce.
