Braised Duck with Chu Hou Sauce
Lee Kum Kee

Braised Duck with Chu Hou Sauce

Serves 6
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Lee Kum Kee Chu Hou Paste is the perfect cooking ingredient specially designed for braising meats and goes great with this duck dish. Served alongside a variety of ginger, green onion and fragrant wine, it's ideal to welcome the wintery season or as an alternative festive feast. 

Ingredients

1 pc  dressed Duck (about 1200g)
20g ginger, sliced
20g green Onion, sectioned
20g onion, cut into pieces
20g chinese Parsley
2Tbsp shiaoxing Wine

Method

1 Mix duck with marinade. Use 1 tbsp oil to pan-fry duck until golden. Set aside. ​
2 Use the same wok with the duck oil to sauté ginger, green onion, onion and Chinese parsley. Sizzle wine and add seasoning mix. Bring to a boil and add the duck. Cover and simmer for 30-45 minutes. Take out to cool.
3 Cut the duck into pieces. Use some cornstarch solution to thicken the sauce and pour over the duck to serve hot.

Tips

1 Use the same wok after pan-frying the duck for extra flavour.
PREP TIME: 10 MINS | COOK TIME: 60 MINS
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And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.