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Claypot Ginger Duck
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Serves : 8-10
Preparation time : 20 minutes
Cooking time : 1 hour 25 minutes
Ingredients :
2 tablespoons cooking oil
210g young ginger, peeled and sliced
7 cloves garlic, peeled, finely minced
1 piece fermented bean curd
2 tablespoons hot soy bean garlic paste
1 duck, about 23/4 kg, skinned, feet and neck removed, chopped into bite-sized pices
1 tablespoon sugar
1 tablespoon dark soy sauce
875ml water
2 teaspoon cornflour (cornstarch), mixed with 2 tablespoons water
1 tablespoon spring onion (scallion), chopped
1 tablespoon coriander (cilantro) leaves, chopped
Method :
Heat oil in a 10cm wide claypot. Fry ginger pieces until fragrant. Put in garlic and brown lightly.
Add fermented bean curd and hot soy bean garlic paste and stir-fry until fragrant.
Put in duck and cook for 2 minutes. Add sugar and dark soy sauce. Toss to mix well.
Add water and bring to the boil. Reduce heat and simmer, covered, for 1 hour or more until duck is tender and sauce is reduced. Stir frequently during simmering.
Thicken with cornflour mixture and stir in chopped spring onion and coriander. Serve hot.
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