This is my best friend's "si fang cai"（私房菜). When she introduced this dish to me some years ago, I was not really keen because I only like roast duck. But, but.... after tasted it Oh! It was really awesome! You will love it and drool for more if you are a ginger lover. In order not to blow the trumpet and boast too much here, the recipe is below and if you really believe me and keen, give it a try and hope you enjoy it as much as I do.
Just a friendly reminder, please cook extra rice on that day.
1 naked duck (about 2 kg -2.200 kg)
500 g- 600 g young ginger
A small bottle of white vinegar
2 pip garlic - chopped
*1 tablespoon sugar
*1 tablespoon oyster sauce
*1 teaspoon salt
*1 teaspoon dark soy sauce
1/2 bowl water or more
some cornstarch water for thickening
* Adjust to adapt to your taste buds
1) Wash, clean and remove the skin of the ginger. cut the ginger into big pieces and use the side of the knife to bash each piece lightly . Marinade with some salt (about 1 to 1.5 tablespoon) for half an hour. Wash away the salt with hot water and drain. Put ginger in a bowl, pour vinegar just enough to cover all the ginger. Cover and leave for two (2) days at room temperature.
2) Wash and remove the fat of the duck. Use boiling water to shower the whole duck. Pat dry with kitchen tissue, cut into big pieces.
3) Heat up oil in a wok, saute garlic till light brown and aroma, pour in the duck and fry till the meat has changed the colour (the external of the meat is cooked ), add in ginger and and vinegar (do not pour all the vinegar into the wok at once, save 1/3 of the vinegar for later use if you find that the gravy/sauce is not sour enough).
4) Add 1/2 bowl of water, sugar, salt, oyster sauce and dark soy sauce, simmer over low heat until the meat is tender. Keep stirring occasionally. You may add more dark soy sauce if you want the colour to be darker. Also adjust your taste liking.
5) Thicken with some cornstarch . Serve while hot with rice.
Verdict: .best eaten a day after.