Ginger Duck

Contributed by: Catherina

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My mum, Lily Yap has a few good dishes. This hits me the most as it is a dish I hate and love most. I do not eat spicy food, but the ginger in this dish is my absolute love.

This dish was only cooked when my grandmother and aunties (mum’s sisters) come visit from Malaysia as it was my grandmother’s favourite dish. Reminds me of the old days.

Portion: 3 - 4 pax
Prep Time: 30 mins
Cook Time: 4 hrs
Total Time: 4 hrs 30 mins

Ingredients

• 1 whole duck, chopped into pieces

• 2 tbsp oyster sauce

• 1 pinch of pepper

• 150g younger ginger

• 3 or 4 leaves of Thai parsley

• 2 tbsp oil

• 1 tbsp light soya sauce

• 1 tbsp dark soya sauce

• 800ml water


Method

1. Marinate duck with light soya sauce, dark soya sauce, oyster sauce & pepper, let it sit for at least half hour

2. Skin young ginger and cut into small cubes

3. Wash Thai parsley, cut into thin strips and set aside

4. In a heated wok add in the oil and fry the ginger until fragrant on medium fire

5. Add marinated duck on strong fire. Stir-fry duck and ginger until well mixed.

6. Add in Thai parsley and mix well.

7. Add in 800ml water (or until duck is covered), bring to boil, then lower fire. Cover and slowly let it simmer for 3 hrs or until duck is soft.

8. Stir occasionally so that the duck at the bottom will not be burnt.

9. Once the duck is soften, there should be only thick gravy. If there is still too much water, use strong fire and reduce the sauce to a thick gravy.

10. Remove from wok and serve with rice.


Helpful Tips

Can replace Thai parsley with chinese coriander, but it will not be as fragrant as Thai parsley.

Normally for duck, I only use the meaty part – breast, wing & drumstick. The rest I keep it to cook soup, as they are all bony, and if chopped, there would be fragments of small bones which would make the dish not so pleasant.

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