Braised Ginger Duck

Ingredients

1. 1/2 fat duck
2. 300 grams young ginger - sliced
3. 2 stalks celery - sectioned (optional)

Seasoning

1. 2 tbsp oyster sauce
2. 1 tsp dark soya sauce
3. 1 tsp chicken stock granules
4. 1/2 tsp sugar
5. 2 tsp fermented soya bean paste (tau cheong)
6. 1 nam yee
7. 1 fermented red beancurd (fu yee)
8. 500 ml water
9. 1 tsp corn flour (mix with water)

To cook

1. Clean duck and chop into pieces. Blanch with hot water to reduce fats. Keep aside.
2. 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.
3. 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.
4. 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).