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

Recipe Ingredient

  • ½ a duck, about 650g, chopped into bite-sized pieces
  • 2 tbsp oil
  • 50g young ginger, sliced
  • 1 tsp chopped garlic
  • 2 shallots, chopped
  • 2 tbsp preserved soy beans (tau cheong), minced
  • 2cm cinnamon stick
  • 2 cardamoms
  • 5 dried chillies
  • 3 stalks white part of spring onion
  • 200g daikon (white radish), cut into wedges
  • Marinade (A)
  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tsp pepper
  • 1 tsp sugar
  • Sauce (B)
  • ½ tsp chicken stock granules
  • 1 tbsp light soy sauce
  • ½ tsp pepper
  • 1 tsp sesame oil
  • 800ml water
  • Thickening
  • 1 tbsp cornflour, mixed with 2 tbsp water

Instructions

  1. Season duck with marinade (A) for at least 30 minutes.
  2. Heat a deep saucepan with oil and lightly brown shallots, garlic and ginger. Put in minced preserved soya beans and stir-fry until aromatic.
  3. Add cinnamon stick, cardamoms and dried chillies. Put in marinated duck and toss well. Add combined sauce (B), daikon and spring onion stalks then bring to the boil.
  4. Reduce the heat and simmer covered for 1 hour or until duck is tender and sauce is reduced.
  5. Thicken with cornflour mixture and serve.

You may also like

Leave a Reply

Your email address will not be published.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