Braised Duck

• 6 dried mushrooms
• 1 whole duck 4-5 lbs, washed and cut into serving-size pieces
• cornstarch for dusting
• oil for deep-frying
• 2 cloves garlic crushed
• 1 tablespoon soy sauce
• 1/2 tablespoon dry sherry
• 1 teaspoon ginger grated
• 2 cups chicken stock
• 8 ounces bamboo shoots drained and thinly sliced
• 8 ounces water chestnuts drained and thinly sliced
• 1 1/2 tablespoons cornstarch plus additional, for dusting
• 1/2 teaspoon sugar
• 1/2 teaspoon sesame oil
• 5 green onions sliced

1. Soak the mushrooms in hot water for 20 mins. Drain and squeeze dry. Remove the stems and slice the mushrooms thinly.
2. Meanwhile, coat the duck pieces lightly in cornstarch. Heat the oil in wok or large skillet on medium-high heat. Add the garlic and 1/2 the duck pieces and cook until well browned. Remove from the pan. Repeat with the remaining duck pieces.
3. Place 1 tbsp soy sauce, sherry and ginger in a large saucepan on medium-high heat. Add the duck pieces and cook for 2 mins, stirring occasionally. Add the stock and bring to a boil. Reduce heat to low; cover and simmer gently for 2 1/4 hours or until the duck is tender.
4. Thirty minutes before the cooking is completed, add the mushrooms, bamboo shoots and water chestnuts. When the duck is tender, skim off any fat. Mix the cornstarch, sugar, remaining 1 tsp soy sauce, 3/4 cup water and sesame oil in a small bowl. Add to the pan. Stir until the sauce boils and thickens. Season. Top with onions and serve.

mushrooms, cornstarch, oil, garlic, soy sauce, sherry, ginger grated, chicken stock, bamboo shoots, water, cornstarch, sugar, sesame oil, green onions

Taken from www.yummly.com/recipe/Braised-Duck-1399309 (may not work)