豆豉鸭 Braised Duck with Fermented Soybean

做这菜的鸭要用番鸭，厚肉，鸭细毛也比较少，更容易处理干净。豆豉本身就很咸的，要加盐的先试味再少量加，不然盐下太重手就坏了整锅鸭。鸭肉煮个30分钟就熟了，喜欢软绵口感的，自行加长煮时就可以了。

分量: 5-6人份
准备时间：15分钟
煮时：45分钟

材料：
1公斤/ 半只 番鸭（去细毛洗净）
100克 老姜（去皮切片）
100克 嫩姜（去皮切片）
1粒 蒜头（拍扁去衣）
3汤匙 豆豉
700毫升 水（盖过鸭）
1汤匙 酱油
3粒 冰糖
2汤匙 油

准备功夫：
1. 准备一锅水，加入4片姜和鸭肉，汆烫鸭肉，鸭肉出锅，洗净沥水待用

做法：
1. 热锅，加入姜片，煸香
2. 加入油，蒜头和豆豉，炒匀爆香
3. 加入鸭，拌炒至鸭肉上色
4. 加入水，酱油和冰糖，炒匀煮滚
5. 盖上，转慢火煮30分钟
6. 起盖，转大火，炒匀收汁*
7. 熄火，完成
Best to use muscovy duck for this dish for its thicker meat, you can extend the cooking duration if you prefer the meat to be more tender.

Portion: 5-6 pax
Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients:
1 kg / ½ pc duck (clean)
100 g old ginger (peel & slice)
100 g young ginger (peel & slice)
1 pc garlic (flatten & peel)
3 tbsp fermented soybean
700 ml water (enough to submerge the duck)
1 tbsp soy sauce
3 pc rock sugar
2 tbsp cooking oil

Preparations:
1. Add 4 slices of ginger & duck into a pot of water, blanch the duck & retrieve, wash, drain & set aside

Steps:
1. Heat the wok, add ginger slices, dry fry
2. Add cooking oil, garlic & fermented soybean, saute
3. Add duck, fry well
4. Add water, soy sauce & rock sugar, stir & bring to boil
5. Cover with lid, simmer for 30 minutes with low heat
6. Lift the lid, switch to high heat, fry well till the sauce is quite dry
7. Turn of the gas, it's done!
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