Braised Herbal Duck


½ a duck (1.2kg), cut into bite-sized pieces
1 tbsp sesame oil
20g ginger, sliced
6g tong kwai
10g tong sum
10 red dates

[Sauce ingredients]

1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp sugar
¾ tsp pepper
Salt to taste
500ml water


Fry ginger in sesame oil until aromatic. Add the rest of the ingredients and the sauce. Cover and bring to a boil. Reduce the heat and simmer until the duck is tender and the gravy is reduced. Dish out and serve.

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