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

Recipe Ingredient

  • 650g duck, cut into pieces
  • 50g young ginger, sliced
  • 250g yam, cubed
  • 200g arrowhead, skinned and halved
  • 1 piece fermented red soya beancurd (nam yee)
  • 1 tbsp miso paste
  • 2 tbsp sesame oil
  • 750ml water
  • Seasoning (A):
  • 1 tbsp oyster sauce
  • 1 tbsp light soya sauce
  • 1/4 tsp thick soya sauce
  • 40g rock sugar


  1. Blanch duck pieces in boiling water. Drain and put aside.
  2. Heat a thick-based pot without oil. Toast ginger until fragrant then add sesame oil and continue to fry ginger for about a minute.
  3. Add fermented beancurd and miso paste. Stir-fry until aromatic.
  4. Put in duck pieces and seasoning (A). Toss and fry briefly.
  5. Pour in water and allow to boil. Reduce the heat and simmer covered for 30 minutes.
  6. Add in yam and arrowhead.
  7. If there is not enough water, add a little more and continue to cook until duck is tender and sauce is thick. Stir frequently during simmering.

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