• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Ingredient

  • 1/2 a duck, approximately 1kg
  • 10 shallots, lightly bruised
  • 1/2 an onion, cut into wedges
  • 40g dried chillies
  • 3 stalks spring onion
  • 3 star anise
  • 200g carrot, cut into wedges
  • 2 litres water
  • Seasoning:
  • 1 tsp salt
  • 1/2 tsp chicken stock granules
  • 1/2 tsp sugar
  • 1/4 tsp thick soy sauce
  • 1 tbsp Shao Hsing wine
  • 1 tsp sesame oil
  • 1/2 tsp pepper
  • Thickening (combined):
  • 1 tbsp potato starch
  • 2 tbsp water

Instructions

  1. Trim off all fat from the duck and cut into chunks.
  2. Add a little oil to a wok and fry dried chillies and shallots for a while. Add carrot, onion and spring onion. Fry until fragrant. Put in duck pieces and stir-fry well to combine.
  3. Pour in water and add seasoning.
  4. Cover the wok and braise duck over low heat for 1 1/2 hours or until meat is tender.
  5. Adjust with thickening to the gravy.

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