Red-Braised Duck Breast
Origin: Nanjing, Jiangsu, China
Source: Yuan Mei 袁枚, 1792
Ingredients
- 1 duck (fatty)
- 0.25 liter rice wine
- 1 cup autumn-pressed soy sauce (秋油)
- bamboo shoots (筍)
- shiitake mushrooms (香蕈)
- scallion flowers (蔥花)
Instructions
- Select a fatty duck and cut it into large pieces. Braise with rice wine, autumn-pressed soy sauce (秋油), bamboo shoots, shiitake mushrooms, and scallion flowers. Cook until the braising liquid reduces and coats the meat. Remove from the wok and serve.