Ginger Herbal Tender Duck™

English

Serves 10

Ingredients
Duck (whole, 1.5kg) – 1 each
Nam Ginger (Lengkuas, hammer lightly) – 1 piece (250 grams)
Cinnamon sticks – 3 sticks
Star Anise – 5 each
Five-spice powder – 2 table spoon

Herbs (quantity of your choice)
Danggui (Chinese angelica) – 3 slices
Beiqi (Campanumaea pilosula) – 3 slices
Dangsen (Astrgalus Heng) – 3 slices

Sauces
Dark sauce (good quality) – 8 table spoons
Light sauce – 8 table spoons
Sugar – 5 table spoons
Sesame oil – 5 table spoons
Pepper – Desired

Steps

1. DO NOT season duck before cooking;
2. Heat wok, medium fire, DO NOT ADD cooking oil, add Dark Sauce, Sugar and Nam Ginger into wok, stir for few minutes before adding whole duck;
3. Toss and turn duck repeatedly to get the Dark sauce onto all surfaces of the duck;
4. Turn to big fire, add sufficient water to cover whole duck;
5. Add all balance Ingredients, Herbs & Spices and Sauces;
6. Turn to medium fire, cover the wok and simmer for approximately 1 hour;
7. Chop into bite sizes before serving.