This is one of my mother’s signature dishes which I LOVE so very much. I still remember the beautiful aromas of star anise and ginger wafting out from our humble kitchen whenever mom makes this dish… I do not think there’s a better way to cook duck than this.
Serves 3
Ingredients:
- 3 tbsp Vegetable Oil
- 2 Slice of Blueginger (Langkwas)
- 2 Slices of the Normal Ginger (Or 5 Slices Normal Ginger if you don’t have Blueginger)
- 5 Cloves of Garlic (Skin removed and slightly bashed)
- 1 Star Anise
- 5 tbsp Dark Soy Sauce
- 1 tbsp Light Soy Sauce
- 3 tbsp Sugar
- 4 Duck Drumsticks (including the thigh)
- 1 1/2 cup of water
- 10 – 15 quail eggs (You can find these from Asian grocers. Otherwise, just use 3 chicken eggs)
- Firm fried tofu (cut into 2 cm thick rectangles)
Method:
- Slowly heat up a wok, (or a large cast iron pot if you haven’t got a wok) over medium heat.
- Add vegetable oil to the wok and when its hot enough, add the ginger, garlic and star anise and fry under medium heat.
- Turn the heat down and add Dark Soy Sauce, Light Soy Sauce and Sugar to the wok
- Add the 4 Drumsticks.
- Ladel the sauce onto the duck repeatedly and bathe Duck for about 5 mins.
- Add water and simmer for about 15mins with wok covered.
- While this is happening, boil some water in a small saucepan and boil the quail eggs for 15 minutes.
- Then turn the Duck and simmer for another 15 mins.
- Peel the shell off the quail eggs and put aside.
- Remove Duck from the wok and place aside for carving.
- Add the quail eggs and the tofu to the wok and ladel sauce repeatedly over the egg and tofu.
- Cover the wok with lid and leave on low heat for about 20 minutes.
- Carve the duck up and place on serving plate.
- Remove quail eggs and tofu and place on a separate serving plate.
- Ladel sauce from wok over the duck, egg and tofu.
- Serve with steamed rice and chilli sauce.
- Savoy all the yummy flavours.
