Sesame Duck | KitchenTigress

Sesame Duck



The first recipe I'm sharing in 2010 is sesame duck. It's like chicken stir-fried with sesame oil (recipe here), but tastes very different. Duck has a richer, more complex flavour.
Duck can be quite dry in a stew but this recipe gets round that by chopping up the duck into small pieces. This allows the stewing sauce to get right into the meat, keeping it moist and tender.
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There's plenty of galangal added, which makes a fantastic complement to the duck's gamey flavour. sesame duck is one of my favourite duck recipes and, you know, we Teochews know a thing or two about cooking and eating ducks.

SESAME DUCK (麻油鴨)
(Recipe for 4 persons)

½ duck (about 1 kg)
80 g ginger, washed and julienned (I never peel ginger but you can if you want to)
80 g galangal, washed and sliced 2-3 mm thick
4 big cloves peeled garlic, washed and thinly sliced
1½ tbsp sesame oil (plus a few more drops when serving)
2 tbsp Shaoxing wine
2 tbsp dark soya sauce
3 tbsp light soya sauce
2 tbsp oyster sauce
3 tbsp sugar
200 ml water

1. Rinse duck and remove skin and fat around the bottom. Chop into small pieces about 2 x 1 inches (5 x 2½ cm). (If you go to the market, you can get the duck chopped up when you buy it.)

2. Heat a wok till very hot. Add 1 tbsp sesame oil and ginger. Stir-fry over medium heat till ginger is lightly golden. Add garlic and the remaining ½ tbsp sesame oil. Continue stir-frying till mixture is golden brown. Increase heat to high. Add duck and stir-fry till it changes colour and wok is very hot again. Add wine, dark soya sauce, light soya sauce and oyster sauce. Stir till well mixed and sauces are absorbed. Add 100 ml water and stir to deglaze the side of the wok. Tuck galagal slices around the duck. Cover, bring to a boil, and reduce heat to low.

3. Put sugar in a small pot (don't use non-stick) and cook over medium heat. Swirl melted sugar around the pot and continue heating till it bubbles and looks like dark honey, when it's no longer sweet and before it turns bitter. Next, stand back from the pot and add 100 ml water. If some of the caramel solidifies, continue heating till it melts again. Add caramel liquid to the duck stew. There should be enough liquid to almost cover the duck.

4. Check that the stew doesn't get too dry and stir once every 20 minutes or so. Add a bit more water if any duck pieces are not in contact with the stewing sauce. Taste after 1 hour and adjust the seasoning if necessary. Duck's ready after 1¼ hours of gentle simmering, or a big longer if you like it really soft. The sauce should be reduced but still watery, covering 60-70% of the duck.

5. To serve, remove duck pieces to a serving bowl, skim off oil from the sauce, then add the sauce and a few drops of sesame oil to the duck. Or you could keep the stew in the fridge, covered, and remove the hardened fat the next day. Reheat thoroughly with a little bit of water added, and you have a better tasting stew than the previous day.