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A Favorite Recipe: Chinese Wine-Simmered Whole Duck
Ingredients
4 lb whole duck
12 dried shiitake mushrooms, soaked for 45 minutes
2 daikon (Asian Radish), peeled and cut into large pieces
1½ cups peanut oil for frying
1 packet fresh egg noodles
Braising liquid
1 bottle medium-bodied red wine
4 cups chicken stock
4 cups water
1 cup light soy sauce
1 cup shaoxing rice wine
5 star anise
5 green onions
4 cloves garlic, peeled and sliced
2 large knobs ginger, peeled and sliced
¾ cup brown sugar
2 cinnamon sticks
1 teaspoon sesame oil
Preparation method- Combine the stock ingredients and simmer for 30 minutes to allow the flavors to develop. Cut the stems off the soaked mushrooms and add to the stock with the daikon pieces.
- Rinse the duck in cold water and gently lower into the simmering stock, breast side down. The duck should be fully submerged. If not, add water to cover. Once the liquid has returned to a simmer (do not allow it to boil), reduce the heat and simmer very gently for 20 minutes. Remove from heat and let the duck steep in the stock for 3 hours (this can be done the night before), then gently reheat in the pot.
- Remove the duck - the best way is to use tongs, or a Mandarin Strainer. Place on a wire rack to drain and cool. Cut the duck in half along the breast bone using scissors or a sharp knife. Remove the legs from the breasts and cut in half through the joint. Cut the back bone from the breast and trim any bony pieces, then cut each breast in four pieces.
- Heat a wok with the peanut oil to very hot. Pat the pieces of duck dry with kitchen paper and slide into the wok one at a time. Cook for a minute on each side until the duck becomes deep mahogany brown, then remove and drain on kitchen paper.
- Cook the noodles in boiling water for a few minutes, then drain. Arrange on a large deep platter the duck, mushrooms, daikon and pour over the broth.
To serve
Serve with the noodles and steamed greens.
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