DOGGY DUCK
Ingredients: Amount:
Oil 1 ½ tblsp.
Ginger 100 gm (cut into slices)
Garlic 2 big cloves, minced
Duck 1 ½ kg (chopped into bite-size pieces)
Kitchap 1 tblsp.
Salt 1 tsp.
Spice mixture 20 gm (RM1.00) from Chinese Medicine Shop, crushed. 2/3 put in muslin bag.
of Pat Kok + Siao Fei remainder 1/3 sieve away fine dust and mix with duck meat.
( bunga lawang + cintan putih)
Msg ½ tsp
Oyster sauce 1 tblsp.
Black sauce ½ tblsp.
Method:
Heat oil in frying pan.
Saute ginger and garlic till fragrant.
Pour in duck meat, stir fry awhile to seal the meat.
Pour in kitchap and stir fry for a minute or two to remove the duck smell.
Add salt ( 1tsp) and put in the 1/3 sieved spice mixture.
Add msg ( ½ tsp) and mix well.
Put in muslin bag containing the 2/3 spice mixture in the centre of the meat.
Pour in 1 liter of water or enough to cover the meat completely.
Stir once in awhile, add water when necessary, if the meat is not tender enough.
Put in oyster sauce and black sauce and mix well.
Check saltiness. Simmer till meat is tender ( about 90 mins ) and till desirable amount of gravy left..
Dish out, garnish and serve.
Ingredients: Amount:
Oil 1 ½ tblsp.
Ginger 100 gm (cut into slices)
Garlic 2 big cloves, minced
Duck 1 ½ kg (chopped into bite-size pieces)
Kitchap 1 tblsp.
Salt 1 tsp.
Spice mixture 20 gm (RM1.00) from Chinese Medicine Shop, crushed. 2/3 put in muslin bag.
of Pat Kok + Siao Fei remainder 1/3 sieve away fine dust and mix with duck meat.
( bunga lawang + cintan putih)
Msg ½ tsp
Oyster sauce 1 tblsp.
Black sauce ½ tblsp.
Method:
Heat oil in frying pan.
Saute ginger and garlic till fragrant.
Pour in duck meat, stir fry awhile to seal the meat.
Pour in kitchap and stir fry for a minute or two to remove the duck smell.
Add salt ( 1tsp) and put in the 1/3 sieved spice mixture.
Add msg ( ½ tsp) and mix well.
Put in muslin bag containing the 2/3 spice mixture in the centre of the meat.
Pour in 1 liter of water or enough to cover the meat completely.
Stir once in awhile, add water when necessary, if the meat is not tender enough.
Put in oyster sauce and black sauce and mix well.
Check saltiness. Simmer till meat is tender ( about 90 mins ) and till desirable amount of gravy left..
Dish out, garnish and serve.
