Braised Duck with Ginger and Mushrooms

• 1 Tablespoon Cooking Oil
• 1 piece Ginger (1 Inch), Thickly Sliced
• 1 whole Raw Duck, Chopped To Bite Size Pieces
• 1/2 cups Soy Sauce
• 3 Tablespoons Sugar
• 2 Tablespoons Oyster Sauce
• 2 dashes Ground Black Pepper
• 4 whole Dried Shitake Mushrooms, Rehydrated
• 2 cups Water

1. 1.
2. Heat a wok with 1 Tablespoon of oil.
3. Saute the ginger over medium heat until fragrant.
4. Add duck pieces into wok and brown, about 5 minutes.
5. A lot of moisture will be released so let moisture evaporate.
6. 2.
7. When pieces are slightly brown, turn of the fire and drain as much rendered oil as possible (I made 1/2 a duck and poured out 1/2 cup of duck oil).
8. 3.
9. Turn on the fire again and add the soy sauce, sugar, oyster sauce and pepper.
10. Stir everything together until evenly mixed and stir fry for about 5 more minutes.
11. 4.
12. Add the mushrooms and pour in just enough water to barely cover the mixture.
13. Simmer covered on low heat for 45 minutes, stirring occasionally.
14. 5.
15. After the first 45 minutes, remove the lid and let it keep simmering until the sauce has reduced and thickened (depending on how much sauce you want).
16. 6.
17. Serve with rice or noodles.

cooking oil, ginger, soy sauce, sugar, oyster sauce, black pepper, shitake mushrooms, water

Taken from tastykitchen.com/recipes/main-courses/braised-duck-with-ginger-and-mushrooms/ (may not work)