Stewed Duck with Soy Sauce

Ingredients

900g duck, cut into pieces
4 slices ginger
3 stalks spring onion, sliced
150g taro, cut into pieces

Marinade:
1 tablespoon sugar
2 teaspoons Pat Chun Sesame Oil
2 teaspoons corn starch
2 teaspoons salt

Sauce:
3 tablespoons sugar
2^1/2 tablespoons Pat Chun Light Soy Sauce
2 tablespoons Pat Chun Dark Soy Sauce
2 tablespoons Chinese rice wine
1^1/2L water

Preparation

Marinate duck.
Deep fry taro in oil until golden brown. Drain and set aside.
Sauté spring onions and ginger in 1 tablespoon of oil. Add duck and stir-fry until light yellow. Add Sauce and cook for 1^1/4 hour until duck is tender.
Add taro and cook until sauce thickens.

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