About the Recipe
This recipe features a great way to prepare duck, as its natural flavour and juices are locked in by searing before it is simmered. Serve as part of a main meal.
Ingredients
Duck – ½, about 850 g (14/s Ib), thinly sliced
Cooking oil – 2 tsp
Mature ginger – 300 g (11 oz), peeled and cut into 1 cm (½ in) dice
Codonopsis root (dang shen) – 55 g (2 oz), cut into 2.5 cm (1 in) lengths
Dried chillies – 5, cut into 2.5 cm (1-in) lengths
Spring onions (scallions) – 100 g (3½ oz), cut into 2.5 cm (1 in) lengths
Seasoning
Dark soy sauce – ½ Tbsp
Salt – a pinch
Ground black pepper – a pinch
Preparation
Step 1
Heat a frying pan over medium-high heat. Sear duck for about 3 minutes or until lightly charred, then remove from heat and set aside.
Step 2
In a claypot, heat oil over medium heat. Add ginger and fry until fragrant. Add duck, seasoning ingredients and enough water to cover duck pieces completely. Bring mixture to the boil, then add codonopsis root and dried chillies. Reduce heat to low, cover and leave to simmer for 1½ hours. Taste and adjust seasoning, if necessary.
Step 3
Remove from heat and add spring onions. Serve hot.
Source:
A Cookbook for Diabetics by dietitian and a chef - Magdalin Cheong & Daniel Yeo