Braised Duck with Ginger

Packed with robust flavours and unbelievably simple, this slow braised duck with ginger is recipe from my dearest Mum. As with all other braised dishes, the duck tastes better when it is braised for a longer period of time, and especially so when it is left overnight and reheated again the next day. Unfortunately most supermarkets in Singapore only sell duck as a whole. If a whole duck is too much food for your family, packed half of it into the freezer after it cools. Good to keep for a good 3 months!

Ingredients:

1                            duck, chopped
2                            old ginger, julienned
2 tablespoons         cooking oil
3 tablespoons         sesame oil
4 tablespoons         light soya sauce
4 tablespoons         dark soya sauce
11/2 cup                     water

Method:

Heat a wok on medium high with 2 tablespoons of cooking oil and 3 tablespoons of sesame oil. Add in the ginger and fry till golden brown.

Add in the duck and fry for another 5 minutes.

Add in the light and dark soy sauce and stir fry for a minute or so.

Add in 1 1/2 cup of water and bring to boil. Lower heat to simmer for at least 40 minutes.