Sunday, April 13, 2008 10:45 AM
don't chicken out, try this duck
I have this recipe from newspaper clippings dated(2003). Would like to share this recipe.
DUCK WITH RED RICE WINE RESIDUE
2 kg duck
60 g young ginger
5 garlic (remove skin and use whole)
1 tbs light soya sauce
1 tbs black soya sauce
1/2tbs Hwa Teow wine
4 bowls (1.2 litres) of water
seasoning:
1 1/2 tbs. red wine residue
1 tbs preserved beancurd
1 1/2-2 tbs plum sauce
1 1/2 tbs mashed tau cheow
pepper and sesame oil
2 tbs water
1 tbs sugar
salt to taste (add last)
1. Blanch duck in boiling water. This makes it easy to remove the wax on
the body.
2. Chop into big pieces. Marinade in 1 tbs light soya sauce and 1 tbsp black soy
sauce for one hour.
3. Parboil duck in hot oil and then rinse under running water to remoe excess oil.
4. Prepare seasoning and mix into a paste.
5. Heat some oil in a wok. Fry onion , garlic and ginger.
6. Put paste in to fry, followed by the duck. add 1/2 tbs wine and 4 bowls of water.
7. Once it boils, transfer to a casserole. Use high heat for about 10 minutes
then simmer till duck is tender. This should take about 45 minutes.
6. Add salt to taste. Serve.
Note: If you prefer to use chicken, you need only 2 1/2 bowls of water.
Cooking time can also be cut down to half an hour.