Slow-Cooked Duck with Orange Mushrooms

Hum Ped Sai Hed Saed

Preparation info
    • Difficulty


Appears in

By Phia Sing

Published 1981

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  • 1 duck, washed and gutted—cut off the two legs and two breasts; discard the intestines, but keep the liver, gizzard and heart; remove and discard the inner lining of the gizzard; wash the gizzard thoroughly; cut the legs and breasts into two parts each;


Put the two ladlefuls of pork fat in a wok and put the wok on the fire. When the fat is hot, fry in it the pieces of duck, a few at a time, until the skin turns light golden. Remove the pieces from the wok before the blood exudes from the meat. When all the pieces of duck have been