Stewed Duck with Chu Hou Paste and Gooseberry Sauce (Serves 4)


½ whole duck
300g taro, chopped into 1cm thick pieces
2 cloves garlic, sliced
2 cloves shallots, sliced
3 slices ginger


12 pieces Pat Chun Chinese Gooseberry in Soy Sauce, chopped in half
5 tbsp Pat Chun Chu Hou Paste
5 tbsp rock sugar
4 tbsp Pat Chun Chinese Gooseberry Sauce
2½ tbsp Pat Chun Gourmet Light Soy Sauce
3 tsp Pat Chun Rice Wine
2 tsp Pat Chun Gourmet Dark Soy Sauce
1 tsp salt
2.4L water


1. Stir-fry duck in 1 tbsp of oil until light golden brown. Remove duck from wok or pan.
2. Stir-fry ginger, garlic and shallots until fragrant.
3. Add Sauce and mix well. Bring to the boil.
4. Lower heat and simmer over medium heat for ½ hour.
5. Add taro. Stew for ½ hour. Serve.