Thursday, October 18, 2007

Braised duck (from chef Fong Yau Meng, Restoran Szechuan)

1.8kg duck
3 onions, shredded and mixed with cornflour

4 tbsp tomato ketchup
1 tbsp A1 sauce
1 tbsp HP sauce
2 tbsp light soya sauce
1 tbsp oyster sauce
a little thick soya sauce
1 tbsp sugar
1 1/2 tbsp chilli sauce
a pinch of salt
1 tbsp Chinese wine (Hua Tiao Chiew)
3 spring onions
1 piece young ginger
5kg water

1. Clean duck and cut the back open. Baste the duck with both light and thick soya sauce.

2. Deep-fry until golden brown. Remove and place in pot.

3. Add seasoning and braise over medium heat for two hours.

4. Remove the layer of oil on the surface. Place braised duck on platter and pour the gravy over the duck when serving.

5. Fry shredded onions until crisp and aromatic. Sprinkle over the duck. Serve.

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