Braised duck with daikon and shiitake on rice
Seared duck braised with daikon, shiitake and tangerine peel in chu hou sauce until tender, the radish soaking up every drop — eases bloating and is superb with rice.
- 1 hr 15 min
- Serves 3
- Braise
- Medium
Why it suits you: Major Snow brings cold, short days, and a Qi-Stagnation constitution easily feels low, tight-chested and bloated after meals. Daikon moves qi downward and eases food stagnation, tangerine peel regulates qi and lifts stagnation, shiitake strengthens the spleen and duck nourishes yin without drying — a steaming pot to eat with rice that warms the stomach and lightens the mood.
Method
Prep 15 min · Cook 60 min- 1Blanch the duck, rinse and pat dry. Peel the daikon and cut into large chunks; halve the soaked mushrooms, keeping the water; soften the tangerine peel and scrape off the pith.
- 2Sear the duck skin-side down in a dry wok for 5 minutes to render the fat, pour off the excess, then fry the ginger and chu hou sauce until fragrant.
- 3Add the mushrooms, peel, soy sauce, rock sugar and 500 ml of water, including some mushroom water, cover and braise over low heat for 30 minutes.
- 4Add the daikon and braise for 20 minutes more until tender, reduce the sauce and serve with hot rice.
Cautions
- Chu hou sauce is salty, so use less if you have high blood pressure. Avoid daikon while taking ginseng tonics.
Chef's tips
- Add the daikon later so it turns tender without falling apart and soaks up the most flavour.
The TCM view
Daikon is pungent, sweet and cool, moving qi downward, aiding digestion and transforming phlegm. Tangerine peel is pungent, bitter and warm, regulating qi, strengthening the spleen and relieving stagnation; shiitake is sweet and neutral, benefiting the stomach and boosting qi; duck is sweet, salty and slightly cool, nourishing yin, while chu hou sauce and ginger warm and season. Together they move qi, relieve stagnation and support digestion.
