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

Recipe Ingredient

  • 600g duck
  • 500g sea cucumber, rinsed, sliced thickly and well drained
  • 6–7cm ginger, sliced
  • 1 tbsp Chinese rice wine
  • 10 dried Chinese mushrooms, soaked to soften
  • 1 tsp chopped garlic
  • 2–3 tbsp oil
  • 1/2 tsp sesame oil
  • Marinade (A):
  • 2 tbsp light soya saucev
  • 1 tbsp Premium oyster sauce
  • 1 tbsp thick soya sauce
  • 1/4 tsp salt
  • 1/2 tsp sesame oil
  • 1 tsp Chinese rice wine
  • Dash of pepper
  • Sauce ingredients (B):
  • 1 ½ tbsp light soya sauce
  • 2 tbsp Premium oyster sauce
  • 1 tbsp thick soya sauce
  • 3/4 tsp salt
  • 1 tbsp sugar or to taste
  • 1/2 tsp pepper
  • 2–2 ½ cups chicken stock
  • Thickening:
  • 1/2–1 tsp corn flour mixed with 2 tbsp water

Instructions

  1. Season duck with marinade (A) for several hours or preferably overnight.
  2. Heat a saucepan (without oil) and put in ginger slices and sea cucumber, then fry for 4-5 minutes until most of the water has evaporated. Pour in wine and toss briefly for 10-20 seconds. Remove sea cucumber and discard the ginger slices.
  3. Heat saucepan with oil and sesame oil, then fry garlic until lightly golden and fragrant. Add mushrooms and fry a minute. Put in marinated duck and cook for 1-2 minutes. Add sea cucumber and stir in sauce (B). Bring to a boil, then reduce the heat and simmer for 40-50 minutes or until duck is tender.
  4. Thicken sauce with corn flour mixture.

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