Braised Duck Ala Mum

Woot ! Went back to my mum's place....... why didnt I ever said, my dad's place or better still, my parent's home. Aint that better ? chuckle ! whatever....


Mum havent cook this dish for ages....to me its like centuries....lolz.... Real simple dish and DELISH!

You will need


Duck - 1 bird - cut into chunks.
Ginger - about 500 gm - sliced
Shallot - about 350 gm - sliced
Minced Bean Paste - about 3 table spoon or to taste
Red Fermented Beancurd ( Nam Yee ) - 3 pieces
Chinese Rice Wine
Water

Sauteed the ginger and shallot with sesame oil till fragrant. Add in the beanpaste ,fermented beancurd and duck. Stirfried for under 2 minutes or till well mixed. Pour in some rice wine.

Transfer into a claypot or any stock pot. Add in water till enough to cover the duck. More if you like to have more sauce. I rather just use a stock pot and sauteed in it before adding water. That case I dont have to transfer.........but claypot makes the dish taste nicer and cook better.

Simmer the dish for at least an hour. We did it for 2 hours.

Till then. Happy Cooking

Cheers !