Ingredients
2 kg Duck
100 g young ginger
300 g leek, 5cm lengths
2 tbsp. fermented bean paste
2 pieces fermented red bean paste
2 tsp. ginger juice, from pounded ginger
4 tbsp. Chinese rice wine
5 cloves garlic, smashed
½ cup chicken stock
salt to taste
sugar to taste
sesame seeds toated for garnish
Preparation
Marinate duck with chinese rice wine, ginger juice, 1/2 tsp salt and 2 tsp sugar for 20 minutes.
Mash the fermented bean pastes together til fine.
Heat wok with 1 1/2 tsp of oil. Fry garlic and slices of ginger for 2 minutes.
Add bean paste mixture and fry for a minute.
Add cut leeks and stir fry under high heat, before adding duck pieces.
Fry for another 5 minutes. Add 1/2 cup chicken stock and simmer duck pieces gently for another 15 minutes or until tender.
If more gravy is desired, add more stock. Add salt and sugar to taste.
When duck is tender, serve in a lettuce lined casserole dish.
Garnish with a sprinkle of toasted sesame seeds.
