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| Ingredients |
·educk
·50g pickled young stem ginger
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| Sauce |
·1 cup liquid from pickled young ginger and water
·1 tsp vinegar, 1 tsp sugar
·1 tsp salt
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Method to COOK!
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| 1. |
Run 1 tsp of salt on the duck, steam over high heat for about 35 minutes until done. |
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| 2. |
Chop the duck and strain the liquid from steaming it. |
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| 3. |
Bring sauce to the boil, add pickled stem ginger and simmer for 5 minutes, pour in strained liquid from steaming the duck. |
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| 4. |
Pour the sauce over the duck and serve hot. |
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