700g duck, trim off all fat and chopped into pieces
2 tbsp sesame oil
200g yam, cubed
150g lotus root, sliced
4 dried Chinese mushrooms, soaked and halved
5 slices ginger
3 cloves garlic, lightly crushed
2 stalks spring onion
1 tsp Chinese Five Spice powder
1/2 tsp pepper
1 piece red fermented beancurd (nam yee), mashed
1 tbsp miso paste
2 tbsp oyster sauce
2 tbsp light soy sauce
2 tbsp rock sugar
1 tsp dark soy sauce
Score duck skin and rub with seasoning (A). Rub yam pieces with a little salt.
Heat oil in a wok and fry yam pieces briefly for 2-3 minutes. Dish out and drain from oil. Heat a heavy-based sauce pot with sesame oil; sear the duck pieces in fat for 2-3 minutes. Push aside.
Add in ginger, garlic and spring onion. Fry until fragrant. Pour in water and add seasoning (B).
Add mushrooms and lotus root. Cover the pot and braise for 40-45 minutes. Halfway through add yam and check the gravy. Braise until meat is tender. Add some water if necessary to avoid burning. Cook until gravy is thick and fragrant.