• Prep Time 30 minutes
  • Cook Time 60 minutes
  • Serving For 3 People
  • Difficulty Normal
Print

Recipe Ingredient

  • [Marinade] :
  • 2 tbsp oyster sauce with dried scallop
  • 1/4 tsp pepper
  • 1 tbsp light soy sauce
  • 1 tsp Shao Hsing Hua Tiau wine
  • 80 g young ginger (sliced)
  • 1 tbsp sesame oil
  • 1 tbsp miso paste
  • 3 cloves garlic with skin (keep whole)
  • 1 star anise
  • 1 black cardamom (chao guo)
  • 20 g rock sugar (crushed)
  • 700 ml water or chicken stock
  • 150 g carrot (peeled and cut into wedges)
  • 2 stalks spring onion (cut into segments)
  • [Thickening] :
  • 1 tsp potato starch (mixed with 1 tbsp water)
  • [Main ingredient] :
  • 750 g duck (cut into chunky pieces)

Instructions

  1. Blanch the duck in boiling water for 2-3 minutes. Remove, rinse, and drain well. Season with the marinade for at least 30 minutes.
  2. Heat wok and pan fry ginger slices without oil for 1-2 minutes until fragrant.
  3. Add marinated duck, sesame oil, and miso paste. Stir-fry well. Put in garlic, star anise, black cardamom and rock sugar.
  4. Pour in water or chicken stock, and bring to boil. Reduce heat and simmer for 40-45 minutes.
  5. Add carrot and spring onion, and continue to simmer for 10-15 minutes, or until meat is tender.
  6. Thicken with potato starch mixture. Serve hot or warm.

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *