Recipe Ingredient
- 600g or half a duck, cleaned
- 1 stalk spring onion
- 50g ginger, bruised
- 3 cloves garlic, crushed
- 2 tbsp sesame oil
- 1.5 litres water
- (A)
- 2 star anise
- 5 cm cinnamon stick
- 10 cloves
- 115g rock sugar
- 1 tsp salt or to taste
- 1 tsp thick soy sauce
- (B) Seasoning
- 1/2 tsp chicken stock powder
- 1 tsp Shao Hsing Hua Tiau wine
- 1 tbsp oyster sauce
- Thickening (combined)
- 1 tbsp potato starch
- 2 tbsp water
Instructions
- Wash the duck then blanch in boiling water for 1-2 minutes. Remove and rinse in running water.
- Heat sesame oil and fry spring onion, ginger and garlic until fragrant. Pour in water and add ingredients (A) and seasoning (B). Bring to a boil for about 2-3 minutes.
- Put in the duck and allow to simmer for at least an hour or until the flavour of the stock has been absorbed by the duck and the meat is tender.
- Remove the duck and cut into serving pieces.
- Strain the stock and add thickening. Bring to a boil. Ladle the soup stock over the duck and serve.
