1- 4  lb. duck, slowly roasted at 300 degrees for 3-4 hours
1 Tbsp. sesame oil
1 Tbsp. ginger, chopped
2 green onions, chopped
1 cup assorted mushrooms, cleaned and sliced
1 cup white beans, cooked
1 ? cups chicken broth
1 Tbsp. ketchup
1 tsp. soy sauce


Preheat a large sauce pan.

Cut pre roasted duck into 8-10 pieces. Heat a medium saute pan. Add sesame oil, green onions, ginger, and mushrooms. Cook for one minute, add duck pieces and cook for 4-5 minutes on low heat. Add white beans, ketchup, soy sauce and chicken broth. Cover and allow to cook at least 15-20 minutes, or simmer gently for up to one hour. Serve with scallion pancakes.

For scallion pancakes add 1 chopped green onion to your favorite pancake batter, and prepare as usual. Spread with hoisin sauce and top with additional shredded green onions and cucumbers.

George Hirsch combines the flavors of the orient with the cooking techniques of France. Duck is slow cooked, Peking style and combined with mushrooms, scallions, and white beans. The whole is cooked on the grill or in the oven, to create a cassoulet.

Peking Duck Cassoulet
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