Recipe Ingredient
- 900g duck or half a duck, cut into chunky pieces
- Seasoning (A):
- ¼ tsp salt
- ¼ tsp pepper
- ½ tbsp thick soya sauce
- 60g Szechuan vegetable (char choy), unwashed and sliced thinly
- 1.5cm piece young ginger, sliced thinly
- 1 tbsp Life black bean garlic paste
- 3 dried chillies, soaked and seeded
- Chop:
- 1 stalk spring onion
- 1 sprig coriander leaves
- Sauce(B):
- 1 tbsp oyster sauce
- 1 tbsp black vinegar
- 1 tbsp cooking rice wine
- ½ tbsp light soy sauce
- ½ tbsp sugar
- 300ml water
- Thickening (combine):
- 1 tbsp corn flour
- 2 - 3 tbsp water
- Enough oil for deep-frying
Instructions
- Marinate duck with seasoning (A) for 20 - 30 minutes. Deep-fry the duck pieces until golden brown. Drain and set aside.
- Heat oil in a wok, fry ginger, black bean garlic paste and dried chillies until fragrant. Add duck, szechuan vegetable and sauce ingredients (B). Bring to a boil, then simmer covered for an hour until duck meat is tender. Thicken with corn flour mixture. Transfer to a serving dish and serve with a sprinkling of spring onion and coriander leaves.
- All ingredients for the recipes are courtesy of Tops Supermarket.
