recipes
Balinese Duck with Mushrooms
Ingredients
- 2.5kg Duck
- 5 ml granulated sugar
- ¼ cup Kikkoman light soy sauce
- 2 crushed cloves of garlic
- 8 dried chinese mushrooms (place in a bowel, cover and soak in warm water for 15 minutes)
- 5 cm fresh ginger – sliced
- 1 onion – sliced
- 200grams baby corn
- ½ bunch of eschallots
- 2 tablespoons cornflour
- 4 tablespoons of water
- salt and pepper to taste
Directions
- Cut the duck along the breastbone – open it up and cut along each side of the backbone.
- Place the backbone, wings and giblets into a pot – cover with water and bring to the boil.
- Cut each leg and breast in half (reserve the duck fat) and place in a bowl. Rub with sugar and pour over the soy sauce and garlic.
- Drain the mushrooms, reserve the liquid. Discard the mushroom stalks.
- Cut the sliced ginger into thin sticks and fry with the onion in the duck fat until slightly sautéed and the aroma is pungent. Set aside.
- Remove duck pieces from the marinade and fry in the pan until browned on both sides. Add the mushrooms and the reserved liquid.
- Add 2 ½ cups of mushroom stock, simmer for 3 minutes. Add the onion and ginger and season to taste. Cover the pan and cook on a low heat until duck is tender.
- Slice the top of the eschalots and set aside. Add the corn and white part of the eschallots and cook for a further 10 minutes then remove from the heat.
- Mix the cornflour with the water and then add to the duck. Return to the heat and bring to the boil, stirring constantly. Cook for 1 minute until glossy.
- Remove Serve onto a serving tray and sprinkle with eschallot tops.
- Serve with plain boiled rice.
