Stewed Duck with Chu Hou Paste and Yan Lin Sauce

Ingredients

1/2 whole duck
300g taro, chopped into 1cm thick pieces
2 cloves garlic, sliced
2 cloves shallots, sliced
3 slices ginger

Sauce:
12 pieces pickled Chinese gooseberry (Yan Lin), chopped in half
5 tablespoons Pat Chun Chu Hou Paste
5 tablespoons rock sugar
4 tablespoons Pat Chun Yan Lin Sauce
2^1/2 tablespoons Pat Chun Light Soy Sauce
3 teaspoons Chinese rice wine
2 teaspoons Pat Chun Dark Soy Sauce
1 teaspoon salt
2.4L water

Preparation

Stir-fry duck in 1 tablespoon of oil until light golden brown. Remove duck from wok or pan.
Stir-fry ginger, garlic and shallots until fragrant.
Add Sauce and mix well. Bring to the boil.
Lower heat and simmer over medium heat for 1/2 hour.
Add taro. Stew for 1/2 hour. Serve.

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