Braised Duck - cooking recipe

Ingredients

6 None dried mushrooms
1 None whole duck (4-5 lbs), washed and cut into serving-size pieces
None None Cornstarch, for dusting
None None Oil, for deep-frying
2 cloves garlic, crushed
1 tbsp plus 1 tsp soy sauce
1/2 tbsp dry sherry
1 tsp grated ginger
2 cups chicken stock
1 can (8 oz) bamboo shoots, drained and thinly sliced
1 can (8 oz) water chestnuts, drained and thinly sliced
1 1/2 tbsp cornstarch, plus additional, for dusting
1/2 tsp sugar
1/2 tsp sesame oil
5 None green onions, sliced

Preparation

Soak the mushrooms in hot water for 20 mins. Drain and squeeze dry. Remove the stems and slice the mushrooms thinly.
Meanwhile, coat the duck pieces lightly in cornstarch. Heat the oil in wok or large skillet on medium-high heat. Add the garlic and 1/2 the duck pieces and cook until well browned. Remove from the pan. Repeat with the remaining duck pieces.
Place 1 tbsp soy sauce, sherry and ginger in a large saucepan on medium-high heat. Add the duck pieces and cook for 2 mins, stirring occasionally. Add the stock and bring to a boil. Reduce heat to low; cover and simmer gently for 2 1/4 hours or until the duck is tender.
Thirty minutes before the cooking is completed, add the mushrooms, bamboo shoots and water chestnuts. When the duck is tender, skim off any fat. Mix the cornstarch, sugar, remaining 1 tsp soy sauce, 3/4 cup water and sesame oil in a small bowl. Add to the pan. Stir until the sauce boils and thickens. Season. Top with onions and serve.