Simmered Duck in Ginger & Salted Bean Paste

My love for salted bean paste started when I was a child and staying with my grandparents during school holidays.  Grandpapa loved to eat moi aka plain white porridge with salted bean paste, preserved beancurd and salted eggs.  Since there were only 3 of us I simply just eat whatever Grandmama cooked that day.  After they passed away (God bless their souls!) my only encounter with salted bean paste is when I eat fish in a restaurant.  Surprisingly this insignificant ingredient never made a permanent presence in our kitchen after I started cooking regularly and if we did have a bottle in the fridge, we will take a long time to finish it and even longer time to buy another bottle.

Imagine my happiness when I found this recipe, Simmer Duck in Ginger & Salted Bean Paste, I went out to buy a bottle the very next day to cook this dish.  If you love salted bean paste as me you will love this dish! 

Simmered Duck in Ginger & Salted Bean Paste

by DinoMama

Prep Time: 20mins

Cook Time: 40-45mins

Keywords: slow-cooker Simmer Duck Chinese

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Ingredients

For the duck

• 1/2 duck (about 1.5kg) 
• 100g sliced young ginger 
• 130g sliced old ginger 
• 2 tablespoon salted bean paste 
• 1 teaspoon chopped garlic 
• 800ml water

Seasoning

• 1 tablespoon oyster sauce 
• 1/2 tablespoon light soy sauce 
• 1 teaspoon dark soy sauce 
• 1 teaspoon sugar

Instructions

1. Cut the duck into pieces, rinse and blanch in the boiling water over high heat, remove then drain well.

2. Heat up 1 tablespoon oil in the preheated wok to saute the ginger, salted bean paste and garlic until fragrance.

3. Add in the duck pieces and seasoning, stir-fry briskly until the color of duck meat changes.

4. Pour in the water and bring to boil.

5. Cover the wok, lower the fire and simmer for approximately 40-45 minutes until the duck pieces are tender and the flavour has been absorbed, or until the gravy turns syrupy and thicken. Dish and serve hot.

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Notes

1. I used 3 duck thighs for 4 adults & 1 child portion, I prefer duck thigh as there are more meat.  DinoPapa had skillfully deboned the 3 thighs so we were biting into juicy duck meat. 

2. I put in extra 3/4 tablespoon of salted bean paste because, well because I like it~ It turned out quite well, not overly salty.

3. Try to cut away as much fats as possible otherwise you will have a layer of oil floating above the gravy.

4. Do siphon away as much of the duck oil as possible while the duck is simmering.

Sauté till fragrance

Add in the duck pieces and stir fry briskly

In goes the water, bring to boil then simmer

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