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Sunday, 1 July 2012

Braised Duck With Sea Cucumber & Mushroom

When I cooked dinner at night, I don’t usually post the dishes up to my blog.  Why?  Hmmm….. call me lazy or too much things to do to prepare for dinner or I am not good with my camera shot during night time.  This is why I seldom post dishes I cooked for dinner.

But since I have the time yesterday, I post this Braised Duck with Mushroom & Sea Cucumber.

Braised Duck With Sea Cucumber & Mushroom
Recipe source from


    • 600g duck (I used all Duck drumstick)
    • 500g sea cucumber, rinsed, sliced thickly and well drained
    • 6-7cm ginger, sliced
    • 1 tbsp Chinese rice wine
    • 10 dried Chinese mushrooms, soaked to soften
    • 1 tsp chopped garlic
    • 2-3 tbsp oil
    • 1/2 tsp sesame oil
    Marinade (A)
    • 2 tbsp light soya sauce
    • 1 tbsp Premium oyster sauce
    • 1 tbsp thick soya sauce
    • 1/4 tsp salt
    • 1/2 tsp sesame oil
    • 1 tsp Chinese rice wine
    • Dash of pepper
    Sauce ingredients (B)
    • 1 ½ tbsp light soya sauce(½ tbsp is enough)
    • 2 tbsp Premium oyster sauce (½ tbsp is enough)
    • 1 tbsp thick soya sauce
    • 3/4 tsp salt (should opt this out)
    • 1 tbsp sugar or to taste
    • 1/2 tsp pepper
    • 2 - 2 ½ cups chicken stock
    • 1/2 - 1 tsp corn flour mixed with 2 tbsp water


Season duck with marinade (A) for several hours or preferably overnight.

Heat a saucepan (without oil) and put in ginger slices and sea cucumber, then fry for 4-5 minutes until most of the water has evaporated. Pour in wine and toss briefly for 10-20 seconds. Remove sea cucumber and discard the ginger slices.

Heat saucepan with oil and sesame oil, then fry garlic until lightly golden and fragrant. Add mushrooms and fry a minute. Put in marinated duck and cook for 1-2 minutes. Add sea cucumber and stir in sauce (B). Bring to a boil, then reduce the heat and simmer for 40-50 minutes or until duck is tender.

Thicken sauce with corn flour mixture.

I cooked and used the original Sauce Ingredients and I feel it is salty for me and my time should cut down the soya sauce and oyster sauce as I indicated at the side there....


  1. Hi Mel, wow... this look so good and appetizing. Guess I can have extra rice too. LOL

    Your look soooo good, I'm drolling.... hahaha

    BTW, where you buy this duck drumstick? Is the duck skin thin type or the thick skin duck?

    Have a nice day, regards.

  2. Hi Amelia
    Everything about this dish is good, only I find is a bit salty with too much of oyster sauce in it.
    I bought the whole packet of 8 pcs duck drumstik at Deluxe Circle, 2 Jalan Wira 3, Taman Tan Sri Yacob. They sell frozen and fresh meat. I like to buy meat from this place because it is hygienic packed all the meat.

    1. Oh Amelia,
      Forgot to say it is frozen duck drumstick, not fresh type. I am not sure it is of thin skin type or the thick type but I have to skin off some fat at the side of the drumstick! :-)

  3. This look wonderful and I'm feeling hungry again after seeing your picture! :) Yeah, I seldom post my dinner picture/recipe on my blog too. After I'm done cooking, my kids are too hungry and busy eating before I'll have a chance to take pictures. :) So glad you get to post this.

    1. Hello Amy,
      If you are cooking this dish, try to adjust the seasoning to your taste instead of following the same ingredients here. Wish I can have more time to take photos on my dinner dishes because most of it I use from the cookbook.

  4. I love braised duck dish. My husband and boys especially love duck. I'm not a fan of sea cucumber though. I am just not used to it. I love the flavor of this sauce though. Probably the second day is even better? Looks delicious!

    1. I loves braised meats and you are right, it is more flavourful on the second day!