HAKKA NAM YEE BRAISED DUCK

 HAKKA NAM YEE BRAISED DUCK

1 Whole duck, about 2kg to 2.5kg

2 squares fermented red bean curd (Nam yee)

3 tbsp light soya sauce

Oil for deep frying

Coriander leaves for garnishing

SAUCE INGREDIENTS:

4 shallots, minced

8 pips garlic, minxed

2 squares red bean curd

2 tbsp thick dark soy sauce

4 oz Lee Kum Kee Premium oyster sauce

2 tbsp light soy sauce

4 tbsp sugar

2 star anise

2 cups water

Method:

1. Chop off neck n head from duck. Rinse duck inside out n pat dry.

2. Mash the nam yee and mix with the light soy sauce. Rub marinade on duck inside out and keep in fridge overnight.

3. Heat up oil in wok n deepfry duck until brown. Drain.

4. Leave about 4 tbsp oil in the wok and fry the star anise, minced shallots and garlic until light brown.

5. Add the name yee, sauces, sugar and water and bring to boil. Add in duck n coat duck with d sauce. Cover and simmer until duck is just tender.

8. Remove duck and set aside.

9. Increase fire and reduce sauce to thicken and glossy looking.

10. Dish out sauce onto a bowl.

11. Chop up duck into bite size pieces and arrange decoratively on a platter.

12. Pour warm sauce on top of duck just before serving and garnish with coriander leaves.