If you want to try other duck dishes other than braised ginger duck, you can try this braised Village Duck with douchi (Fermented Black Bean). It's non-spicy, therefore is suitable for children to eat too!
1. Rinse the duck and cut into convenient pieces. Stir-fry in the preheated dry wok for a while, remove and keep aside. Cut the young ginger into slices, blanch them into boiling water for about 15 minutes. Remove and drain well. Leave aside. 鸭子洗净后斩成适宜块状,然后放在热擭上干炒一会,取出备用。将嫩姜切片,用沸水汞烫15分钟,盛起沥干,留用。
2. Heat up 3 tbsp oil in the hot wok to fragrant the chopped garlic and fermented salted black beans. Pour in water and seasoning, bring to a boil. Place in ginger slices and duck pieces, stir-fry until boiling. 擭中烧热3大匙油,爆香蒜茸和豆豉,注入清水和调味料同煮沸,然后拌入姜片及鸭块,拌炒均匀至滚。
3. Covered. Braise over a low heat for approximately 50 minutes until the flavour has been absorbed and the duck meat are tender, Remove from heat. Serve hot. 加盖,改用慢火焖煮约50分钟,或至鸭肉完全松软及入味,熄火,即可盛起食用。