Duck and mushroom | Women's Weekly Food
Flavour-packed Asian broth with crispy duck and mushrooms. Perfect for a taste-filled dinner from Women's Weekly Food.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 20 grams dried shiitake mushrooms
- 15 grams dried black fungus
- 1 kilogram chinese barbecued duck
- 1 litre (4 cups) water
- 1 litre (4 cups) chicken stock
- 2 teaspoons grated palm sugar
- 1 tablespoon mushroom soy sauce
- 230 grams can bamboo shoots, rinsed, drained
- 100 grams swiss brown mushrooms, sliced thinly
- 1 tablespoon cornflour
- 1 tablespoon water, extra
- 4 green onions, sliced thinly
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