Dongbei-Style Braised Duck with Potato and Mushroom
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Ingredients
- 4 duck legs
- 300 g waxy potatoes, diced
- 150 g chestnut mushrooms, sliced
- 2 tbsp dark soy sauce
- 15 g fresh ginger, sliced
- 1 star anise
- 2 spring onions, finely sliced
Nutrition (per serving)
- Calories
- 579 kcal
- Protein
- 38.1 g
- Carbohydrate
- 15.2 g
- of which sugars
- 2.2 g
- Fat
- 40.3 g
- of which saturates
- 13.1 g
- Fibre
- 1.9 g
- Salt
- 1.71 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the duck legs in a wide pan with the dark soy sauce, fresh ginger, star anise and enough water to just cover.
- 2
Bring to a simmer, cover and cook gently for 40 minutes, turning once.
- 3
Add the potatoes and mushrooms and simmer uncovered for a further 20 minutes, until the duck is tender with no pink remaining and the potatoes are cooked through.
- 4
Scatter with the spring onions.
- 5
Serve with steamed rice.
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