Recipe Description
You’re in for a treat with three hearty recipes with big, big flavours. This recipe was first published in Amy Beh’s column, Cook’s Nook.
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Recipe Ingredient
- 600 g whole duck leg
- Marinade
- 2 tbsp light soy sauce
- 1/4 tsp pepper
- 1/2 tsp sugar
- 1 tsp sesame oil
- 1 tsp cooking oil
- 50 g young ginger (sliced thinly)
- 2 cloves garlic (bruised)
- Aromatics
- 2 cm cinnamon stick
- 3 cloves
- 2 tbsp preserved soybean paste (tau cheong)
- Seasoning
- 2 tbsp premium oyster sauce
- 1 tbsp rock sugar or to taste
- 1/4 tsp pepper
- 1 tbsp Shao Hsing rice wine
- 800 ml water
- 1 stalk spring onion (cut into sections)
- 300 g taro (yam)cubed and deep-fried
Instructions
- Season duck with the marinade for several hours.
- Heat a pressure cooker and add the oils. Sauté ginger, garlic and the aromatics.
- Add the preserved soybean paste and continue to fry until fragrant.
- Add in the duck. Toss briefly to coat the duck well, and stir in the seasoning. Add water and spring onion.
- Cover the pressure cooker and cook until the indicator is raised. Reduce the heat and set time to pressure cook for 20 minutes. Remove pressure cooker from heat. Release the pressure and uncover. Add in taro and cook, uncovered, for 25 minutes or until taro is tender. Dish out and serve with rice or buns.
