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Braised Duck with Ginger (薑芽鴨)

Wednesday, 17 June 2009

This is one of those homey dishes that I crave for very often. My grandmother used to cook this a lot when I was younger and this is my mum's signature dish. If you love ginger, this is the perfect dish for you. This dish uses a lot of ginger so the aroma and taste of ginger is very strong. It is very tasty and you can either serve it with a bowl of noodle soup or just plain rice.


This dish is usually cooked with young ginger which is sweeter, juicier and tastes fresher (you can read more about young ginger here), it is widely used in Asian cooking so you can find it in most Asian supermarket. I was craving for this dish and I wasn't near an Asian grocer, so I used normal old ginger instead. Found some galangal in the freezer and used that too. You can just use normal ginger.


Although I crave for this is a lot, I've only cooked this dish once before this and that was about 5 years ago. That's because I was traumatised by the amount of oil released from the duck. I stood in front of the stove and tried to scoop out all the oil during the whole cooking process. As far as I can remember, I managed to skim off about 1 cup of oil! This is the main reason why you don't see any other duck recipes in this blog. I learnt my lesson and broiled the meat before braising. This got rid of most of the oil and made the dish less greasy.


Braised Duck with Ginger


Ingredients:
  • 1kg Duck – chopped into pieces
  • 10 Chinese Mushrooms (optional) - washed
  • 90g Young Ginger (子姜) or Old Ginger - sliced
  • 50g Galangal
  • 4 cloves Garlic - crushed
  • 1/2 cup Shaoxing Wine


Seasonings:
  • 2 cubes Fermented red bean curd (南乳,Nam yee)
  • 1 tbs Fermented Soya Bean Paste (Taucu)
  • 1 tbs Chu Hou Sauce
  • 1 tbs Oyster sauce
  • 1 tsp Sugar


Directions:
  • Place all the duck pieces on a baking tray and broil for about 10-15 mins in the oven or until skin is browned.
  • Saute garlic, ginger and galangal with oil.
  • Add in duck and seasonings, stir to coat.
  • Add mushrooms, Shaoxing wine and leave to boil for about 5 mins.
  • Pour in just enough water to cover all the ingredients. Bring to boil and lower heat to simmer until meat is tender and sauce is thick (at least 1 hr). I would suggest cooking this the day before to let the flavours develop.



37 oink oinks...:

lisaiscooking said...

I really like duck, but I never cook it at home. I'm going to have to give it a try one of these days. This dish looks delicious!

KennyT said...

I can easily finish two big bowls of rice by this dish, how brilliant your recipe is, thank you very much for sharing.

Pei-Lin said...

Hey,

I love this a lot, too!! I'm drooling before the screen LOL! Thanks for sharing this. :)

Pei-Lin

Little Corner of Mine said...

Looks divine and I love ginger.

Hummingbird Appetite said...

Duck is a favorite of mine. Great dish!

Jenn said...

I don't eat duck to often. usually when I do, it's the roasted kind. haven't tried braised yet. This looks great with the ginger.

doggybloggy said...

this is one of those situations where I would say 'call me anything you want just dont call me late for dinner' nicely done!

Emile Zola@life said...

I like to eat this dish too, but I seldom cook duck, kids doesn't like tender duck meat, dont know when I can cook this....

email2me said...

I only get to taste this during festive season last time when my grandma was still around. This taste even better if we put it in slow cooker.

Bob said...

As a matter of fact, I do like ginger. This looks fantastic!

Angie's Recipes said...

This looks fantastic! It's just like the one I ate at home...you know there's very popular Xiamen delicacy called "姜母鸭", prepared at the same way. :-))

_ts of [eatingclub] vancouver said...

Hahaha... "traumatised by the amount of oil released from the duck". LOL. But, how very true!

5 Star Foodie said...

Duck is always my favorite! I love this delicious preparation with ginger!

katie said...

save that skimmed duck fat!!!!!! As you know I just did duck. and yes, these is something comforting about it. Regretfully, I didn't do a braised on the legs, but a tea smoke instead.

Also, thanks for demystifying that sauce.

noobcook said...

This is truly comfort food! :)

kiss my spatula said...

so true about the duck fat, but oh so worth it, isn't it?? i can only imagine how tasty this was...i would save every last bit for leftovers and then more leftovers. thank you for sharing such an amazing dish!

pigpigscorner said...

lisa:I eat a lot of duck dishes outside but like cooking duck at home, the fats scares me a little.

Kenny: No problem =) this dish goes really well with rice! I always cook extra rice with dishes like this.

Pei-lin: How I wish duck isn't that fatty so i can cook this more often!

Little Corner of Mine: Thanks =) I like ginger too! The taste is wonderful.

Jenny: Thanks =) Mine too, the meat is so flavourful itself.

Jenn: Roast duck is my favourite duck dish!

doggybloggy: Thanks =)

Emile Zola: hehe maybe you should cook the dish just for urself!

Ken: Yeap slow cooking is the best! Too bad I don't have a slow cooker.

Bob: Thank you =) this dish is really tasty with all the ginger.

Angie: Thanks for letting me know! I googled and it seems 姜母鸭 has more herbs involved? Must be very flavourful. Must try this with herbs one day!

ts: I was on the verge of throwing the whole pot away =P glad I didnt.

Natasha: Ginger seems to go well with the strong taste of duck.

katie: tea smoke sounds delicious! You will know what I mean about the fats. You can actually see the huge layer of fats when you braise it.

wiffy: It sure is =)

kiss my spatula: I try to have all the fatty foods outside and cook less fatty stuff at home. I guess what you don't see won't bother you.

Happy cook said...

Here my daughter and hubby loves duch.

This looks a dish that they will enjoy.

Robin Sue said...

Now I am going to keep my eys open for some young ginger- sounds yummy!

Lorraine @ Not Quite Nigella said...

Interesting! I often see crispy duck but not braised. Sounds like a nice change! :)

Taste Buddies said...

I adore duck, especially with these sorts of ingredients. I will definitely make this soon. It's perfect for a cold Sydney evening.

sugarlens said...

I like roasted duck so that's all I ever have when I have ducks.

Your recipe sounds great with all that ginger!

Sophie said...

I adore duck & to present it with such lovely ingredients, so how can this not be excellent?!?!

Pearl said...

my family loves duck!

Timeless Gourmet said...

I love duck too, but find myself uninspired when looking down at the frozen bird in the supermarket. This has geared me up to plan ahead and get the duck! Thank you!

Rosa's Yummy Yums said...

That looks and sounds really good! I love duck and ginger!

Cheers,

Rosa

Grace said...

brace yourself--i've never had duck. never ever. i see them all the time, but always fully-feathered and very much alive. :)
interesting dish--i was glad to learn a bit about ginger of various ages. :)

mycookinghut said...

I love this kind of food... it warms my heart :)

Elra said...

Such a delicious post. I love duck, I really do. In fat it is my favorite thing to have for dinner. never made it this way, but sounds like good thing to try as well. Yum!

tigerfish said...

Sounds like confinement dish! hee heee...cos of the use of ginger. Shd be a good winter dish too. :D

Reeni♥ said...

This looks gorgeous! So full of flavor!

homeladychef said...

I really like this!! My grand mum used to cook this for us too. Thanks for reminding me. :)

Ellie said...

OMG! this is my favourite dish.... i am so homesick now!

Karine said...

It looks so great! I love ginger and the combination of ginger and duck must be wonerful!

Lore said...

I love duck so your dish is right up my alley. I can only imagine how fragrant it must have been when you served it, would've gotten my taste buds up and running in no time at all lol.
Galangal is new for me, hope I'll be able to find it in stores.

[eatingclub] vancouver || js said...

I love ginger with chicken so I believe I'm going to love ginger with duck. Very home-y, comforting dish!

pigpigscorner said...

Happy cook: If they love the spicy ginger then they will definitely love this dish!

Robin: You can use normal ginger if you can't locate any young ginger.

Lorraine: I always have duck roasted or crispy duck but a lot of curry dishes seems to use duck too!

Taste Buddies: Yes, this dish is perfect for winter!

sugarlens: This is a change from normal roast duck, very delicious with rice!

Sophie: This is one of my favourites =) GInger and duck go so well together!

Pearl: mine too! I'll have it more often if there wasn't so much fats.

timeless gourmet:You should start off with this dish then! It's really simple but so delicious!

Rosa: It's really delicious =)

Grace:You have to try duck!! It's one of my favourite meats. It's so flavourful!

leemei:hehe yes, even in this hot weather I crave for dishes like this.

Elra:Mine too!

tigerfish: hehe yes..but then again I love confinement dishes..it's usually very tasty.

Reeni: Yes, it's very tasty =)

homeladychef: It's always nice to have dishes that we haven't had for awhile isn't it. Brings back memories =)

Ellie: Cook some for urself now!

Karine: THey go extremely well together I have to say.

Lore: Galangal is just something I happened to have in the fridge. Normally I don't use that. Just the ginger.

js: Yeap it is very comforting. Delicious with rice!

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