This was one of the dish that i cooked during CNY, even brought to a family gathering. I just simply twisted from the French cuisine orange duck breast to this Chinese version. I am glad that it turned out good especially the gravy has a bit of tangy flavor from the oranges used.
Chinese style Braised Orange Duck香橙焖鸭肉
600g duck meat, bite-sized
150g fresh buttom mushrooms
1 orange rind
100ml freshly squeeze orange juices ( I used Sunkist oranges)
6 shallots, whole
3 cloves garlic, whole
2 slices ginger
2 cups water
1tbsp light soy sauce
1tbsp dark soy sauce
1/2tbsp oyster sauce
1/2tsp salt or to taste
Method
- Heat oil in a pot or wok, sauté shallots, garlic and ginger till aroma.
- Add in duck meat and button mushrooms, stir to combine and cook till colour changed.
- Add in 1/2tbsp orange rind, orange juices and water, bring to boil.
- Add in all seasonings, braise over low heat for about an hour or till tendered.
- Dish out, sprinkle some orange rind on top, serve hot or warm with rice.
Recipe by Sonia a.k.a Nasi Lemak Lover
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