Recipe Ingredient
- 1 duck (approx 2kg)
- 200g young ginger, sliced
- 5 cloves garlic, minced
- 2 tbsp preserved soya bean paste (tau cheong), mashed
- 2 tbsp cooking oil
- 1 tbsp sesame oil
- Seasoning:
- 1/2 tsp pepper
- 1 tbsp sugar or to taste
- 1/2 tbsp thick soy sauce
- 1 tbsp oyster sauce
- 3 cups water
- Thickening (combined):
- 1 tsp corn flour
- 1 1/2 tbsp water
Instructions
- Cut off duck feet and neck. Chop duck into bite-sized pieces.
- Heat oil and sesame oil, saute ginger until fragrant. Add garlic and saute until golden. Stir in preserved soya bean paste and stir-fry until fragrant.
- Add in duck pieces and stir-fry well to combine. Add water and bring to a boil. Add seasoning. Reduce heat and simmer covered for one hour (stir constantly to prevent sticking) or until duck is tender and gravy is reduced.
- Add thickening, dish out and serve immediately.
