Clean duck and chop into pieces. Blanch with hot water to reduce fats. Keep aside.
Heat up wok, add 1 tbsp oil, saute ginger until fragant. Add in fermented soya bean paste, nam yee, fermented red beancurd, saute again until fragant. Pour in 5oo ml of water and other balance seasoning, bring to boil.
Return the duck, stir quickly and cover with lid, braise for around 40-50 minutes at low heat until the duck is tender to your requirement. Should the water dries up before reaching the time required, add in some water and continue to braise.
Open lid, pour in corn flour solution, stir well and add in celery. Stir quickly until gravy is thicken. Dish up. (Those who dislike celery could choose not to add in).
Happy browsing if you find my page is interesting to you. This is my first food blogging of my own home-cook dishes. Im not an expert in cooking yet but I have the passion to learn. Hope to meet others out there who has same interest and to meet new friends.
Im a working mum with a cute baby boy, hope to have more children in another few years time. I learn cooking for my hubby and my future children, hoping when my chidlren grow up will have varieties of mummy's cooking for them. I hope to be a SAHM (stay-at-home-mum) someday so that I could have more time to cook and taking care of my children.