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
- Season duck with marinade (A) for at least 30 minutes.
- Heat a deep saucepan with oil and lightly brown shallots, garlic and ginger. Put in minced preserved soya beans and stir-fry until aromatic.
- 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.
- Reduce the heat and simmer covered for 1 hour or until duck is tender and sauce is reduced.
- Thicken with cornflour mixture and serve.
