Braised Duck with Chesnuts and Mushrooms

Ingredients

750g or half a duck, skinned and chopped into bite-sized pieces
150g shelled chestnuts, rinsed
Oil for deep-frying
5g ginger, sliced
1 tsp chopped garlic
1/2 tsp shallots
6 medium-sized dried Chinese mushrooms, soaked until soft Seasoning (A)
1 tbsp light soya sauce
1 tsp Chinese rice wine
1/4 tsp salt
1/4tsp pepper
1/2 tsp sugar Sauce ingredients (B)
1½ cups water or chicken stock
1 tbsp light soya sauce
1 tbsp oyster sauce
1/2 tsp dark soya sauce
1/2 tsp pepper
1/2 tsp salt
3/4 tsp sugar or to taste
1 tsp Chinese rice wine Thickening (combined)
1 tbsp corn flour
2 tbsp water

Method

Marinate duck in seasoning (A) for 25–30 minutes. Heat oil in a wok and deep-fry for 1–2 minutes. Remove and set aside. Heat 1 tablespoon oil in a wok, stir-fry the mushrooms, garlic, ginger and shallots for 1–2 minutes or until fragrant. Put in duck and chestnuts and stir-fry for 4–5 minutes. Add sauce ingredients (B) and bring to the boil. Cover and simmer for 35–40 minutes or until duck is tender. Thicken sauce with corn flour mixture.