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Slow cooked recipe: Braised Duck With Bok Choy And Shiitake Mushrooms Recipe

Lyndey Milan's braised duck with bok choy & shiitake mushrooms

Preparation time
15 minutes
Cooking time
110 minutes


  • 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


  • 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


  1. Wash duck, pat dry with paper towel. Brush with dark soy sauce. Set aside for 15 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. Serve duck with bok choy, mushrooms and sauce.
Preparation time
15 minutes
Cooking time
110 minutes


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