Stewed Duck with Soy Sauce (Serves 4)
900g duck, cut into pieces
4 slices ginger
3 stalks spring onion, sliced
150g taro, cut into pieces
1 tsp cooking oil
1 tbsp sugar
2 tsp Pat Chun Pure Sesame Oil
2 tsp corn starch
2 tsp salt
3 tbsp sugar
2½ tbsp Pat Chun Gourmet Light Soy Sauce
2 tbsp Pat Chun Gourmet Dark Soy Sauce
2 tbsp Pat Chun Chinese rice wine
1. Marinate duck.
2. Deep fry taro in oil until golden brown. Drain and set aside.
3. Sauté spring onions and ginger in 1 tbsp of oil. Add duck and stir-fry until light yellow. Add Sauce and cook for 1¼ hour until duck is tender.
4. Add taro and cook until sauce thickens.