薑母鴨（家庭版）Ginger Duck Hotpot (Home Version)

Prep 20 min·Cook 1h 20m

1. 1You're here
   Step 1.

   Chop each duck leg through the bone into 4–5 pieces with a cleaver, or ask the butcher. Trim off loose flaps of fat.

   4 Duck legs

   Debone / butcher
2. 2
   Step 2.

   Blanch the duck in boiling water for 3 minutes, drain, rinse and pat very dry.

   4 Duck legs

   3 minBoil / blanch
3. 3
   Step 3.

   Heat the dark sesame oil gently in a wok and fry the ginger for 8–10 minutes over a low heat until shrivelled and dry at the edges.

   4 tbsp Taiwanese dark sesame oil150 g Mature ginger, unpeeled, thickly sliced

   10 minPan-fry

   Wok-chan's tip鑊仔貼士

   Real 薑母鴨 stalls fry the ginger until almost dry; that is where the deep, spicy warmth comes from.
4. 4
   Step 4.

   Add the duck, skin side down, and fry over a medium heat for 8 minutes, turning, until the skin is golden and much of the fat has rendered. Spoon off excess fat.

   4 Duck legs

   8 minPan-fry
5. 5
   Step 5.

   Transfer to a pot, add the rice wine, water, cassia, red dates, goji and rock sugar and bring to the boil.

   750 ml Rice cooking wine (mijiu)750 ml Water1 Cassia bark8 Red dates, slit1 tbsp Goji berries10 g Rock sugar

6. 6
   Step 6.

   Cover and simmer gently for 1 hour until the duck is tender. Season lightly with salt.

   4 Duck legsto taste Salt

   1 hBraise / stew
7. 7
   Step 7.

   Transfer the pot to a table burner (or keep it on the hob) and add the Chinese leaf, mushrooms, tofu and glass noodles a little at a time, cooking them in the broth as you eat. Dip the duck in the soy paste dip.

   500 g Chinese leaf, in chunks8 Shiitake mushrooms (fresh, or dried and soaked)300 g Firm tofu, in cubes100 g Mung bean glass noodles, soakedto taste Soy sauce paste with chopped chilli and fermented bean curd, to dip4 Duck legs

   Assemble / plate