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Claypot Ginger Duck Recipe

Claypot Ginger Duck Recipe

Claypot Ginger Duck Recipe

Ingredients :

    • Cooking oil – 2 Tbsp
    • Young ginger – 210 g, peeled and sliced
    • Garlic – 7 cloves, peeled, fi nely minced
    • Fermented bean curd (lam yee) – 1 piece
    • Hot soy bean garlic paste – 2 Tbsp
    • Duck – 1, about 23/4 kg, skinned, feet and neck removed, chopped into bite-sized pieces
    • Sugar – 1 Tbsp
    • Dark soy sauce – 1 Tbsp
    • Water – 875 ml
    • Cornfl our (cornstarch) – 2 tsp, mixed with 2 Tbsp water
    • Spring onion (scallion) – 1 Tbsp, chopped
    • Coriander (cilantro) leaves – 1 Tbsp, chopped

Method :

    1. Heat oil in a 10-cm wide claypot. Fry ginger pieces until fragrant. Put in garlic and brown lightly.
    2. Add fermented bean curd and hot soy bean garlic paste and stir-fry until fragrant.
    3. Put in duck and cook for 2 minutes. Add sugar and dark soy sauce. Toss to mix well.
    4. Add water and bring to the boil. Reduce heat and simmer, covered, for 1 hour or more until duck is tender and sauce is reduced. Stir frequently during simmering.
    5. Thicken with cornfl our mixture and stir in chopped spring onion and coriander. Serve hot.

Preparation time : 20 minutes
Cooking time : 1 hour 30 minutes
Serves 8–10