Chinese braised duck with mushrooms

Submitted by Adeline Clark

Chinese braised duck with mushrooms

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Serving: 2
Prep Time 1 hour 15 minutes
Cook Time 4 hours 30 minutes
Total Time 5 hours 45 minutes


  • 2 duck Marylands
  • 1 tabsp light soy sauce (Gluten free variety if GF)
  • 1 tsp dark soy sauce
  • 1 tabsp Chinese cooking wine
  • 1 tsp raw sugar
  • Half tsp Chinese 5-spice powder
  • Half tsp Sichuan pepper
  • 1 thumb-sized piece young ginger, sliced
  • 2 tsp minced garlic
  • 4 large dried shiitake mushrooms, soaked in hot water
  • 2 eshallots cut into 3 cm pieces


  • Marinate duck Maryland pieces in soy sauces, cooking wine, sugar, Sichuan pepper and spice powder for an hour.
  • Squeeze water from mushrooms and cut into quarters. Reserve the mushroom water.
  • Sauté garlic and ginger. Lift duck from marinade and add to fry pan, brown the duck pieces. Add marinade and 1cup of mushroom water, and simmer 1 minute.
  • Put mushrooms in slow cooker (1.5lt size) and place duck, garlic, ginger and liquid on top.
  • Add eshallots .
  • Cook on low for 4-5 hours. Skim off the fat and thicken the sauce with cornflour.
  • Optional: Add lettuce leaves ( I use the tough outer leaves) or some sliced wongbok leaves and cook till soft.
  • Serve with steamed rice or egg noodles.

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