Tasty and rich gravy reminds me of home-cooked food and when drenched on piping hot plain rice, gives the comfort and warmth of home. I love this dish. However it may not be favoured by many as the taste is quite exotic, but it is exactly this old-school taste which my taste buds love.
Recipe: (source from feminine magazine "Oriental Cuisine")
Ingredients: (My adaption in red)
1 naked duck
300 g young ginger - (sliced thinly)
5 pips garlic - (chopped)
2 pieces of fermented red bean curds
1 tablespoon fermented red bean curd sauce
2 tablespoon light soy sauce
2 tablespoon oyster sauce
2 tablespoon preserved soy bean paste (豆酱）
1/2 teaspoon dark soy sauce
2 teaspoon sugar
1 tablespoon Chinese cooking wine (Shaoxin wine)
1) Cut duck into pieces and blanch in boiling water, wash and drain.
2) Heat up oil in a wok, saute ginger and garlic until fragrant, add fermented red bean curd, fermented red bean sauce, bean paste, light soy sauce, oyster sauce, and dark soy sauce. Stir fry for few minutes, then pour in duck and stir-fry for 2 minutes.
3) Add water (about 800 ml) and simmer over medium low heat for 45 minutes and until the duck meat is tender.
4) Add in seasoning to taste. Serve hot with rice.