Canard Bourguignon, a French stew using duck meat
Originally, we changed the beef-based broughguignon to duck meat and made it a simpler and different way to eat it.
2 serving
Within 60 minutes
Sowa
Ingredients
  • Duck Meat
    450g
  • Carrot
    70g
  • sweet pumpkin
    50g
  • onion
    100g
  • leek
    50g
  • crushed garlic
    15g
  • King oyster mushroom
    100g
  • ground pepper
    little
  • Salt
    little
  • red wine
    300ml
  • Ketchup
    100g
Cooking Steps
STEP 1/8
Cut the mushrooms, carrots, onions, sweet pumpkin, and green onions into bite-size pieces.
STEP 2/8
Place the whole duck meat in a hot pot over high heat and cook for 2-3 minutes.
STEP 3/8
The scarlet color is almost gone, so when the meat is cooked to a certain extent, cut it into bite-size pieces with scissors.
STEP 4/8
Place the cut meat separately on a plate.
STEP 5/8
After grilling the meat, stir-fry the vegetables and minced garlic in the remaining duck oil over medium heat for about 5 minutes.
STEP 6/8
When the onion is clear and cooked to a certain extent, add the duck meat and stir-fry it for another 5 minutes.
STEP 7/8
Add red wine and ketchup and simmer over medium heat for about 15 minutes.
STEP 8/8
When it boils up, put in the mushrooms, salt, and pepper, cover it, and boil it over medium-low heat for about 10 minutes!
*It's delicious if you eat it with rice or bread depending on your taste
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