Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Braised duck with bok choy & shiitake mushrooms Food Braised duck with bok choy & shiitake mushrooms Preparation time 15 minutes Cooking time 110 minutes Serves 4 INGREDIENTS 1x 1.5kg duck ¼ cup Lee Kum Kee dark soy sauce 4 tbsp vegetable oil 1 tsp Yeo’s Sesame Oil 6 cloves garlic, peeled 4cm piece ginger, peeled, sliced 3 star anise 10 Jade Phoenix Shiitake Mushrooms, soaked in hot water, drained, halved 4 small heads bok choy, halved 4 tbsp Lee Kum Kee Oyster sauce 50g rock sugar 1 tsp cornflour Seasoning ¹∕³ cup Lee Kum Kee Oyster sauce 2 tbsp Lee Kum Kee double Deluxe Soy Sauce 4 tbsp Yeo’s Sesame Oil 2 tsp Lee Kum Kee Chicken Bouillon Powder 4 cups water METHOD Wash duck, pat dry with paper towel. Brush with dark soy sauce. Set aside for 15 minutes. Heat 2 tablespoons vegetable oil in a large deep frying pan or pot, fry duck until skin is golden brown. Remove duck and wipe pan clean with paper towel. Add seasoning mix, water, star anise, 4 cloves garlic and ¾ of the ginger. Bring to a simmer then gently braise duck for 90 minutes. Remove duck from the pot, transfer to a plate, and cover loosely with foil. Rest. Add shiitake mushrooms and rock sugar to pot, bring to the boil, reduce heat to medium and simmer for 10 minutes. Combine cornflour with 2 tablespoons of water, add to sauce and stir well. Transfer to a bowl and set aside. Heat remaining vegetable oil and sesame oil in a wok or frypan over medium-high heat. Finely chop remaining garlic and ginger, add to wok and stir fry for 2 minutes – do not burn. Add bok choy and stir fry for 2 minutes, add remaining oyster sauce and stir fry for 1 minute. Serve duck with bok choy, mushrooms and sauce. Food Preparation time 15 minutes Cooking time 110 minutes Serves 4 SHARE You might also like Food Duck breasts, bok choy and celeriac salad Food Duck breast with port and orange sauce on celeriac purée with petit pois á la française Food Roast fillet of duck with a little pie of braised duck legs and port sauce with cherries