- Remove skin from the duck and trim off all excess fat. Cut duck into fairly large pieces. Season with marinade (A) for several hours.
- Heat sesame oil and fry ingredients (B) till aromatic. Add marinated duck and young ginger. Stir-fry for a while. Add mushrooms and seasoning (C).
- Pour in stock/water and bring to a boil. Reduce the heat and simmer for 40-45 minutes or until meat is tender and gravy is thick.
- In the meantime, deep-fry yam pieces and steam until soft. Arrange yam pieces on a serving plate. Once duck is ready for serving, dish out onto the yam and serve at once.
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