Ingredients:
Half a female Muscovy duck
5 scallions
10 slices of ginger
4 tablespoons sesame oil
3 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 tablespoon sugar
1 tablespoon cooking wine
The duck was chopped into small pieces; I used half a female Muscovy duck.
Cut the scallions into small sections, separating the white parts from the green parts. Slice the ginger—you can use a generous amount; the more ginger, the more aromatic it becomes (a bit like Xiamen’s Ginger Duck, which also uses plenty of ginger).
Pour sesame oil into the clay pot. Once the oil is hot, add the ginger and scallion whites, and stir-fry until fragrant. Feel free to use a generous amount of sesame oil here!
After stir-frying the ginger and scallions until fragrant, add the blanched duck pieces and toss until the duck becomes aromatic.
Make a sauce: 3 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 1 tablespoon cooking wine, 1 tablespoon white sugar
Pour the prepared sauce into the pot and stir well to combine. Cover and let it simmer for 20 minutes. (I used the braised meat mode on my electric clay pot.)
Once it’s done simmering and the aroma fills the air, add all the remaining scallions right before taking it off the heat. Stir well, cover, and let it simmer for another 5 minutes!
Fragrant and flavorful casserole duck
