Braised Duck with Sea Cucumber


600g duck
500g sea cucumber, rinsed, sliced thickly and well drained
6–7cm ginger, sliced
1 tbsp Chinese rice wine
10 dried Chinese mushrooms, soaked to soften
1 tsp chopped garlic
2–3 tbsp oil
1/2 tsp sesame oil

Marinade (A)
2 tbsp light soya sauce
1 tbsp Premium oyster sauce
1 tbsp thick soya sauce
1/4 tsp salt
1/2 tsp sesame oil
1 tsp Chinese rice wine
Dash of pepper

Sauce ingredients (B)
1 ½ tbsp light soya sauce
2 tbsp Premium oyster sauce
1 tbsp thick soya sauce
3/4 tsp salt
1 tbsp sugar or to taste
1/2 tsp pepper
2–2 ½ cups chicken stock

1/2–1 tsp corn flour mixed with 2 tbsp water


Season duck with marinade (A) for several hours or preferably overnight.

Heat a saucepan (without oil) and put in ginger slices and sea cucumber, then fry for 4–5 minutes until most of the water has evaporated. Pour in wine and toss briefly for 10–20 seconds. Remove sea cucumber and discard the ginger slices.

Heat saucepan with oil and sesame oil, then fry garlic until lightly golden and fragrant. Add mushrooms and fry a minute. Put in marinated duck and cook for 1–2 minutes. Add sea cucumber and stir in sauce (B). Bring to a boil, then reduce the heat and simmer for 40–50 minutes or until duck is tender.

Thicken sauce with corn flour mixture.

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