Steamed Herbal Duck with Chestnuts

Ingredients 500g duck, chopped into bite-sized pieces
1 tbsp corn oil
1 tsp sesame oil
150g dried chestnuts, soaked overnight
A piece of glass paper
A piece of aluminium foil


Herbs
6g tong sum
20g yok chok
5g hairs of ginseng roots (yong sum soe)
2 slices kam choe
2 slices tong kwai
1 tbsp kei chi
3 pieces chuen koong
3 red dates
6g dried longan


Seasoning
½ tsp salt
1 tbsp oyster sauce
¼ tsp thick soy sauce
¼ tsp pepper
¼ tsp sugar
1 tsp chicken stock granules
½ cup water


Thickener
1 tbsp cornflour mixed with 1 tbsp water


Method
Marinate duck with 2 tablespoons light soy sauce and 1 tablespoon thick soy sauce. Pre-fry the duck and soaked chestnuts for a while. Dish out and rinse under running water (to remove the excess oil).

Heat oil and sesame oil in wok. Add the herbs and stir-fry well. Mix in duck, chestnuts and seasoning. Dish out the contents onto a piece of glass paper. Thicken the gravy with the cornflour mixture and pour over the duck. Tie up and wrap in aluminium foil into a packet. Pressure cook for 40 minutes.

Remove the package and transfer to a serving dish. Serve immediately.


Thanks to Amy Beh

Ginger Duck

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

Seasoning:
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.

Thanks to Amy Beh