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Ingredients
1 duck (approx 2kg)
200g young ginger, sliced
5 cloves garlic, minced
2 tbsp preserved soya bean paste (tau cheong), mashed
2 tbsp cooking oil
1 tbsp sesame oil
1 duck (approx 2kg)
200g young ginger, sliced
5 cloves garlic, minced
2 tbsp preserved soya bean paste (tau cheong), mashed
2 tbsp cooking oil
1 tbsp sesame oil
Seasoning:
1/2 tsp pepper
1 tbsp sugar or to taste
1/2 tbsp thick soy sauce
1 tbsp oyster sauce
3 cups water
1/2 tsp pepper
1 tbsp sugar or to taste
1/2 tbsp thick soy sauce
1 tbsp oyster sauce
3 cups water
Thickening (combined):
1 tsp corn flour
1 1/2 tbsp water
Method
Cut off duck feet and neck. Chop duck into bite-sized pieces.Heat oil and sesame oil, saute ginger until fragrant. Add garlic and saute until golden. Stir in preserved soya bean paste and stir-fry until fragrant.Add in duck pieces and stir-fry well to combine. Add water and bring to a boil. Add seasoning. Reduce heat and simmer covered for one hour (stir constantly to prevent sticking) or until duck is tender and gravy is reduced.Add thickening, dish out and serve immediately.
1 tsp corn flour
1 1/2 tbsp water
Method
Cut off duck feet and neck. Chop duck into bite-sized pieces.Heat oil and sesame oil, saute ginger until fragrant. Add garlic and saute until golden. Stir in preserved soya bean paste and stir-fry until fragrant.Add in duck pieces and stir-fry well to combine. Add water and bring to a boil. Add seasoning. Reduce heat and simmer covered for one hour (stir constantly to prevent sticking) or until duck is tender and gravy is reduced.Add thickening, dish out and serve immediately.
Thanks to Amy Beh
