Recipe Ingredient
- Marinade:
- 2 tbsp oyster sauce with dried scallop
- 1/4 tsp pepper
- 1 tbsp light soy sauce
- 1 tsp Shao Hsing Hua Tiau wine
- 80 g young ginger (sliced)
- 1 tbsp sesame oil
- 1 tbsp miso paste
- 3 cloves garlic with skin (keep whole)
- 1 star anise
- 1 black cardamom (chao guo)
- 20 g rock sugar (crushed)
- 700 ml water or chicken stock
- 150 g carrot (peeled and cut into wedges)
- 2 stalks spring onion (cut into segments)
- Thickening:
- 1 tsp potato starch (mixed with 1 tbsp water)
- Main ingredient:
- 750 g duck (cut into chunky pieces)
Instructions
- Blanch the duck in boiling water for 2-3 minutes. Remove, rinse, and drain well. Season with the marinade for at least 30 minutes.
- Heat wok and pan fry ginger slices without oil for 1-2 minutes until fragrant.
- Add marinated duck, sesame oil, and miso paste. Stir-fry well. Put in garlic, star anise, black cardamom and rock sugar.
- Pour in water or chicken stock, and bring to boil. Reduce heat and simmer for 40-45 minutes.
- Add carrot and spring onion, and continue to simmer for 10-15 minutes, or until meat is tender.
- Thicken with potato starch mixture. Serve hot or warm.
