• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 900g duck or half a duck, cut into chunky pieces
  • Seasoning (A):
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ tbsp thick soya sauce
  • 60g Szechuan vegetable (char choy), unwashed and sliced thinly
  • 1.5cm piece young ginger, sliced thinly
  • 1 tbsp Life black bean garlic paste
  • 3 dried chillies, soaked and seeded
  • Chop:
  • 1 stalk spring onion
  • 1 sprig coriander leaves
  • Sauce(B):
  • 1 tbsp oyster sauce
  • 1 tbsp black vinegar
  • 1 tbsp cooking rice wine
  • ½ tbsp light soy sauce
  • ½ tbsp sugar
  • 300ml water
  • Thickening (combine):
  • 1 tbsp corn flour
  • 2 - 3 tbsp water
  • Enough oil for deep-frying

Instructions

  1. Marinate duck with seasoning (A) for 20 - 30 minutes. Deep-fry the duck pieces until golden brown. Drain and set aside.
  2. Heat oil in a wok, fry ginger, black bean garlic paste and dried chillies until fragrant. Add duck, szechuan vegetable and sauce ingredients (B). Bring to a boil, then simmer covered for an hour until duck meat is tender. Thicken with corn flour mixture. Transfer to a serving dish and serve with a sprinkling of spring onion and coriander leaves.
  3. All ingredients for the recipes are courtesy of Tops Supermarket.

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