Wine-Simmered Duck


Preparation info
  • Serves


    as a one-dish dinner .
    • Difficulty


Appears in

By Barbara Tropp

Published 1982

  • About

Here, in its cozy casserole, is the first cousin to Master Sauce Chicken, another member of the “red-cooked” clan of soy and wine-simmered meats. Unlike them, this duck requires more wine, longer cooking, and an extremely gentle heat to bring it to full goodness. When done, the meat falls from the bones, lushly permeated by the winy sauce. With the addition of noodles, carrots, and dusky black mushrooms, this is a hearty but elegant one-dish me