Mushroom & ginger duck







Cook Time

75-80 Min


  • 2.5kg/5 1⁄2lb duck
  • 1 teaspoon granulated sugar
  • 50ml/2fl oz soy sauce
  • 2 garlic cloves, crushed
  • 8 dried Chinese mushrooms, soaked in 350ml/12fl oz warm water for 15 minutes
  • 1 onion, sliced
  • 5cm/2in piece of fresh root ginger, cut into matchsticks
  • 200g/7oz baby sweetcorn
  • 1⁄2 bunch of spring onions, white bulbs left whole and green tops sliced
  • 2 tablespoons cornflour mixed with 4 tablespoons water to form a paste
  • salt and freshly ground black pepper
  • Cut the duck along the breast, open it up and cut along each side of the backbone. (Any trimmings of fat can be rendered in a frying pan, to use later in the recipe.) Cut each leg and each breast in half. Put in a bowl, rub with the sugar, then pour over the soy sauce and garlic.
  • Drain the mushrooms, reserving the soaking liquid. Trim and discard the stalks.
  • Fry the onion and ginger in the duck fat, in a heavy frying pan, until they give off a good aroma. Push to one side. Lift the duck slices out of the soy sauce, and fry them until browned. Add the mushrooms and the reserved soaking liquid.
  • Add 600ml/1pt water to the pan. Season with salt and pepper, cover and cook over a gentle heat for about 1 hour until the duck is tender.
  • Add the sweetcorn and the white part of the spring onions. Cook for a further 10 minutes. Remove from the heat and add the cornflour paste. Return to the heat and bring to the boil, stirring. Cook for 1 minute until glossy. Garnish with the green spring onion tops.
  • Serve hot with plain boiled rice.
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