Monday, May 16, 2011

Braised Duck with Yam

This is a twist from the usual braised pork belly with yam.  Equally tasty with plain rice, and much cheaper than using pork belly.

(serves 3 to 4)

4 to 5 duck wings
Half a yam (cut into thick slices)
4 to 5 slices ginger
5 to 6 shallots (cut into half and smashed with chopper)
1.5 cube fermented red bean curd (南乳), plus some of it sauce - mix well (add 1/2 tbsp water if necessary)
1 tsp hoisin sauce (sweet bean sauce)
Dash of cooking wine

1) Fry the yam slices till light brown.  Drain and set aside.
2) Heat little oil in wok till very hot.  Add ginger slices and smashed shallots, give it a few stirs.  Add the duck wings and stir fry till fragrant.
3) Lower heat and add the fermented red bean curd sauce and hoisin sauce into wok.  Stir well with the duck wings.  Add a dash of cooking wine.  Add water (fully cover the duck wings, plus some more) and bring it to boil.  Transfer content to casserole.
4) Simmer over low heat for 30 to 45 minutes.  Add the fried yam and simmer for further 15 minutes [before adding the yam, check taste and add soy sauce to taste (if necessary).  Also, the gravy should fully cover the wings as the yam slices will absorb some of the gravy and thicken it while it cook.]

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