1 pickled sour plum (seen moi), seeded and chopped
1 tbsp preserved bean paste (tau cheong), minced
1 piece red fermented beancurd (namyee)
2 tbsp sugar
1 tsp chopped garlic
1 tsp corn flour
1 tsp water
Chopped Chinese parsley (yin sai)
Clean the duck well. Rub salt and soy sauce all over the skin. Leave aside for 30 minutes, then pat dry the skin. Deep-fry in hot oil until golden brown.
Stuff combined sauce ingredients into stomach cavity of duck and sew up the opening. Steam for one hour. Drain sauce from the stomach section of the duck and cook the sauce with a little water till it comes to a simmering boil. Add thickening.
Cut duck into bite-size pieces. Serve with the sauce and add some garnishing on top.