Foodie Fridays - Sweeten Duck in Hakka Style

I'm so in love with the Hakka dishes I cooked so far, perhaps that's coz I'm a Hakka or kheh *smile*  DinoFamily also enjoys them too, including DinoUncle, this means I have the freedom of trying out these exquisite or acquired taste recipes.  

Today I'm bringing to you the Sweeten Duck in Hakka Style, I was a little bit concern on the sugar part as we have been trying to control our sugar in take from food and of course from snacks/titbits.  I decided to go ahead with the exact amount of sugar needed for this dish to see how sweet it is, to our surprise, the sweetness is just nice.  Not too over powering sweet, just a taste of sweetness while you chew on the duck.  Try your hands on this and perhaps you'll fall in love with it, just like me.

* Half a duck

* 60g chopped ginger

* 1 1/2 tablespoon chopped garlic

* 40g chopped shallot

* 1 tablespoon Shaoxing wine

* 800ml water

* 3 tablespoon sugar

* 1 teaspoon light soy sauce

* 1 teaspoon seasame oil

* 1 1/2 teaspoon dark soy sauce

1. Rinse the duck, cook it in boiling water over medium-high heat for 30mins, dish out.  Leave to cool and cut into pieces, ready to cook.

2. Heat up 2 tablespoon oil in a preheated wok to saute ginger, garlic and shallot over low heat until fragrance or until the ginger is golden in color.

3. Put in duck pieces, toss well, add in seasoning, mix well, add water and bring to boil.

4. Cover the wok, simmer over medium-high heat until the duck pieces are tender and the flavour has been absorbed, or the gravy is almost thicken and syrupy.

5. Sprinkle the Shaoxing wine on the duck and serve while hot.

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