Duck has an interesting flavour, but it needs to be braised or stewed to bring out the tenderness of the meat.

STEWED DUCK WITH SWEET AND SALTY PRESERVED VEGETABLES

350g duck meat, cut into chunky pieces
300g pig’s tail, cut into sections
60g sweet mui choy
50g salted mui choy
3 slices tong kwai
15g ginger slices
1 tsp chopped garlic
2 tbsp sesame oil
1.5 litres water

Sauce (A)
3 tbsp light soy sauce
2 tbsp oyster sauce
1/2 tsp pepper
30g rock sugar or to taste

Thickening
1 tbsp cornflour + 2 tbsp water

Scald the pieces of duck and pig’s tail in boiling water for 1-2 minutes. Drain and rinse well.

Soak the sweet and salted mui choy separately in water to remove excess saltiness. Rinse and cut finely.

Heat a wok till hot, add ginger slices and pan-fry for 1-2 minutes. Add chopped garlic and sesame oil. Stir-fry briefly till fragrant.

Add tong kwai and both types of mui choy. Stir-fry well, then add duck and pig’s tail. Stir in sauce (A) ingredients. Keep frying till aromatic.

Pour in water and cook to a boil.

Reduce the heat and simmer for 40 minutes till meat is tender. Adjust with thickening.


Tasty Duck Chop with Noodles in Superior Soup

TASTY DUCK CHOP WITH NOODLES IN SUPERIOR SOUP

200g deboned duck breast meat, skin removed

Marinade (A)
1 tbsp light soy sauce
1 tsp ginger juice
Dash of pepper
1 tbsp cornflour

Ingredients (B)
1 egg white
1/4 cup breadcrumbs + 1/4 cup self-raising flour

Ingredients (C)
2 small rolls fresh noodles (wantan mee)
1 litre chicken stock/water
Adequate salt, sugar and pepper to taste
1 tsp concentrated chicken stock
1/2 tsp anchovy stock powder
A few drops sesame oil

Garnishing
Some chopped spring onions
Some kei chi

Tenderise duck breast meat with the back of a chopper. Season with marinade (A) for at least 30 minutes.

Steam marinated duck meat for 20 minutes. Remove and drain dry.

Add egg white to the marinated duck meat and coat with breadcrumb mixture. Deep fry over medium hot oil till golden and crispy.

Bring half a saucepan of water to a rapid boil. Scald the noodles for about 30 seconds then immediately plunge the noodles into a basin of cold water for a few seconds. Drain well and divide between individual serving dishes. Mix noodles with a little sesame oil.

To prepare soup stock: Cook the chicken stock/water with salt, sugar, pepper, concentrated chicken stock and anchovy stock powder. Add a few drops of sesame oil.

Pour soup stock over the noodles and top with slices of chopped duck. Garnish and serve.


Braised Fragrant Duck with Lotus Root and Yam

BRAISED FRAGRANT DUCK WITH LOTUS ROOT AND YAM

700g duck, chopped into bite-sized pieces
2 tbsp sesame oil
1 tbsp shredded ginger
2 shallots, sliced
2 cloves garlic, sliced
1 piece fermented beancurd (lam yee), smashed with a fork
1 tbsp preserved soy bean paste (tau cheong)
1.5 litres water

(A)
100g lotus root, sliced
200g yam, cubed

(B)
1/2 tsp thick soy sauce
1 tsp chicken stock powder
20g rock sugar or to taste

Thickening
2 tbsp cornflour + 2 tbsp water

Heat sesame oil in a saucepot and fry ginger, shallots and garlic until fragrant. Add fermented beancurd and soy bean paste. Stir-fry until fragrant again.

Add duck to the pot and cook for 2-3 minutes.

Add ingredients B. Toss to mix well.

Pour in water and cook to a boil, reduce the heat and simmer, covered for 35 minutes.

Add lotus root and continue to simmer for another 20 minutes, stirring frequently.

Next, add yam and simmer till duck is tender and the vegetables are cooked to the right doneness.

Thicken with cornflour mixture, if required.