Title: Stewed Duck with Mushrooms
Categories: Frugal03
Yield: 6 servings

4 lb Duck; cut into 6 pieces
3 tb Peanut oil; for pan frying
3 Garlic cloves; sliced thin
2 sl Fresh ginger root - (quarter
-size); cut julienne
2 Green onions; cleaned
10 Dried Chinese mushrooms;
-soaked in water
3 c Chicken stock; fresh or
-canned
1/2 c Chinese rice wine
1/4 c Soy sauce; light
1/2 tb Sugar
1/2 tb Mein See; see * Note

* Note: Soybean condiment, available in Oriental markets.

Soak the dried Chinese mushrooms for 3 hours. Drain and discard water.
Pan-brown the duck pieces in a few tablespoons of oil in a large frying
pan. Remove the pieces to a 6-quart covered stove-top casserole. In the
same frying pan saute the garlic and ginger for a few moments. Add the
green onion and saute for just a moment. Place all ingredients in the
casserole and mix well. Bring to a boil and lower the heat. Simmer,
covered, until the duck is very tender, about
1 1/4 hours.

Comments: This is a casserole dish that waits on top of the stove or in the
oven until you are ready to serve. Easy, and a mushroom-lover's paradise.
One each star anise may be substituted for the "mein see".

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 05-27-1992 issue -
The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

07-17-1994

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.