Recipe Ingredient
- 700g duck, trim off all fat and chopped into pieces
- 2 tbsp sesame oil
- 200g yam, cubed
- 150g lotus root, sliced
- 4 dried Chinese mushrooms, soaked and halved
- 5 slices ginger
- 3 cloves garlic, lightly crushed
- 2 stalks spring onion
- 700ml water
- Seasoning (A):
- 1 tsp Chinese Five Spice powder
- 1/2 salt
- 1/2 tsp pepper
- (B):
- 1 piece red fermented beancurd (nam yee), mashed
- 1 tbsp miso paste
- 2 tbsp oyster sauce
- 2 tbsp light soy sauce
- 2 tbsp rock sugar
- 1 tsp dark soy sauce
Instructions
- Score duck skin and rub with seasoning (A). Rub yam pieces with a little salt.
- Heat oil in a wok and fry yam pieces briefly for 2-3 minutes. Dish out and drain from oil. Heat a heavy-based sauce pot with sesame oil; sear the duck pieces in fat for 2-3 minutes. Push aside.
- Add in ginger, garlic and spring onion. Fry until fragrant. Pour in water and add seasoning (B).
- Add mushrooms and lotus root. Cover the pot and braise for 40-45 minutes. Halfway through add yam and check the gravy. Braise until meat is tender. Add some water if necessary to avoid burning. Cook until gravy is thick and fragrant.
