Red-cooked duck with pork and chestnuts
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | -(up to) | |
| 6 | Dried black mushrooms | |
| ½ | pounds | Chestnuts |
| 1 | Duck; 3 to 4 pounds | |
| ½ | pounds | Lean pork |
| 1 | Scallion stalk | |
| 2 | Or | |
| 3 | slices | Fresh ginger root |
| 1 | cup | Soy sauce |
| 4 | cups | Water |
Directions
1. Soak dried mushroons. Blanch and shell chestnuts.
2. Wipe duck with a damp cloth and chop, bones and all, in 2-inch sections. Cut pork in 1-inch cubes. Place duck and pork in a heavy pan.
3. Cut scallion stalk in 1-inch sections; slice ginger root. Add to pan, along with soy sauce, water, soaked mushrooms and chestnuts.
4. Bring to a boil; then simmer, covered, until done (about 1-½ hours).
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
Related recipes
- Basic red-simmered duck
- Boned, braised duck
- Braised duck
- Braised duck with pear and chestnuts
- Duck with chestnuts
- Pan roasted duck breast
- Pan-fried duck
- Pork with chestnuts
- Port braised duck
- Red roasted duck with root vegetables
- Red-cooked duck with five spices
- Red-cooked duck with pressed bean curd
- Red-cooked duck with tangerine peel
- Red-cooked on-and-off duck
- Red-cooked shanghai duck
- Red-simmered duck with glutinous rice
- Red-simmered duck with pineapple
- Red-wine-braised duck legs with roasted pears and onions pt1
- Red-wine-braised duck legs with roasted pears and onions pt2
- Twice cooked duck