Chinese style Braised Orange Duck香橙焖鸭肉600g duck meat, bite-sized150g fresh buttom mushrooms1 orange rind100ml freshly squeeze orange juices ( I used Sunkist oranges)6 shallots, whole3 cloves garlic, whole2 slices ginger2 cups water
1tbsp light soy sauce1tbsp dark soy sauce1/2tbsp oyster sauce1/2tsp salt or to tasteMethod
- Heat oil in a pot or wok, sauté shallots, garlic and ginger till aroma.
- Add in duck meat and button mushrooms, stir to combine and cook till colour changed.
- Add in 1/2tbsp orange rind, orange juices and water, bring to boil.
- Add in all seasonings, braise over low heat for about an hour or till tendered.
- Dish out, sprinkle some orange rind on top, serve hot or warm with rice.
Recipe by Sonia a.k.a Nasi Lemak Lover
Thursday, February 25, 2016
Chinese style Braised Orange Duck 香橙焖鸭肉
This was one of the dish that i cooked during CNY, even brought to a family gathering. I just simply twisted from the French cuisine orange duck breast to this Chinese version. I am glad that it turned out good especially the gravy has a bit of tangy flavor from the oranges used.
Labels:
chicken,
Chinese dishes,
CNY dishes,
CNY stuffs,
duck,
Private kitchen
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5 comments:
Hi Sonia, can I used the mandarin oranges instead of oranges? Can I?
Hi Sonia,
Can I use this recipe to substitute the duck with chicken?
Angeline, I think you can but just afraid it has less citrus aroma compare to normal oranges.
Anonymous, I am not sure but you can try to substitute with chicken , let me know the taste if you try it.
I have only tasted this dish once but that was a long long time ago.
Blessings, Kristy
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