Side Pannel
Braised Duck with Pear and Chestnuts
Braised Duck with Pear and Chestnuts
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 1 Duck; 3 to 4 pounds
- 1/2 lb Chestnuts
- 1 Or
- 2 sl Fresh ginger root
- 2 -(up to)
- 3 tb Oil
- 1 c Stock
- 2 tb Soy sauce
- 2 tb Sherry
- 1 ts Salt
- 1 lg Pear
- 1 ts Sugar
Directions
1. Wipe duck with a damp cloth. With a cleaver chop duck, bones and all,
in 2-inch sections.
2. Parboil chestnuts 15 minutes; then shell. Mince ginger root.
3. Heat oil in a large heavy pan. Brown duck sections quickly; drain off
excess fat. Add stock, soy sauce, sherry, salt and ginger. Bring to a boil;
then simmer, covered, 30 minutes.
4. Add chestnuts and simmer, covered, 10 minutes more. Meanwhile peel pear
and slice thick, then sprinkle with sugar. Add to pan and cook, covered,
until heated through, but not soft (about 5 minutes).
in 2-inch sections.
2. Parboil chestnuts 15 minutes; then shell. Mince ginger root.
3. Heat oil in a large heavy pan. Brown duck sections quickly; drain off
excess fat. Add stock, soy sauce, sherry, salt and ginger. Bring to a boil;
then simmer, covered, 30 minutes.
4. Add chestnuts and simmer, covered, 10 minutes more. Meanwhile peel pear
and slice thick, then sprinkle with sugar. Add to pan and cook, covered,
until heated through, but not soft (about 5 minutes).
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