Herbal Tonic Ginger Begger’s Duck Legs

Imgredients 2 whole duck legs-cleaned and trimmed away any fats (make slits on the thicker part of the drumstick) 800 g plain flour 1/2 tsp salt 300 ml water 2 sheets greased baking paper and cling wrap Seasoning ingredients 1/2 tsp salt 1 tsp pepper 1/2 tbsp hua tiao chew 1/2 tbsp sesame oil 1/2

Braised Duck Wings With Sichuan Vegetable & Baby Yam

Ingredients 8-10 duck wings 8 baby yam – peeled 1 small Schezuan Vegetable – sliced Braised Sauce Ingredients 2 inch ginger – bruised 5 cloves garlic – bruised 1 inch galangal – bruised 1 cinnamon stick 2 star anise 6 dried chilli Sauce Ingredients 4 pieces small rock sugar 1 tsp chicken seasoning powder 1

Braised Mui Choy Duck

Ingredients 1/2 duck – cut into 2 pieces 1 tbsp dark soy sauce 1 tsp pepper 1/2 tsp salt 150 g sweet mui choy Ground Ingredients 4 slices ginger 2 inch galangal – bruised 2 cloves garlic Sauce Ingredients (combined) 1 tbsp dark soy sauce 3 tbsp light soy sauce 1 tbsp sugar 2 tsps

Itek Tim/Kiam Chye (Salted Mustard) Duck Soup

Ingredients 1/2 duck – washed and cut into 4 pcs (scalded in boiling water for a minute), drain and set aside 400 g kiam chye (salted mustard greens) – cut into squares 2 in ginger – crushed 2 in galangal – crushed 2 lemongrass – bruised 3 salted plum (lightly mashed) 3 pcs asam keping

Braised Duck Noodles (Soup/Dry)

Recipe for Braised Duck Noodles (Dry) Ingredients 1/2 duck 1 tsp each : salt and 5-spice powder 2 inch galangal – sliced 5 garlic cloves Oil for deep frying 1 star anise 1 and a half tbsp sugar 2 tbsp dark soya sauce Enough water to submerge the duck 1 tbsp light soya sauce 1/2 tbsp sesame