Get your ducks in a row

Duck has an interesting flavour, but it needs to be braised or stewed to bring out the tenderness of the meat.

STEWED DUCK WITH SWEET AND SALTY PRESERVED VEGETABLES

350g duck meat, cut into chunky pieces

300g pig’s tail, cut into sections

60g sweet mui choy

50g salted mui choy

3 slices tong kwai

15g ginger slices

1 tsp chopped garlic

2 tbsp sesame oil

1.5 litres water

Sauce (A)

3 tbsp light soy sauce

2 tbsp oyster sauce

1/2 tsp pepper

30g rock sugar or to taste

Thickening

1 tbsp cornflour + 2 tbsp water

Scald the pieces of duck and pig’s tail in boiling water for 1-2 minutes. Drain and rinse well.

Soak the sweet and salted mui choy separately in water to remove excess saltiness. Rinse and cut finely.

Heat a wok till hot, add ginger slices and pan-fry for 1-2 minutes. Add chopped garlic and sesame oil. Stir-fry briefly till fragrant.

Add tong kwai and both types of mui choy. Stir-fry well, then add duck and pig’s tail. Stir in sauce (A) ingredients. Keep frying till aromatic.

Pour in water and cook to a boil.

Reduce the heat and simmer for 40 minutes till meat is tender. Adjust with thickening.