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.
- 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
- 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
- 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.