Ingredient and Portion
Braised Village Duck with Fermented Black Bean Recipe 豆豉焖番鸭食谱
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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!
喜欢吃鸭的朋友，除了姜牙鸭，可以试一试煮豆豉焖番鸭。这道豆豉焖番鸭是不辣的，所以大人小孩都适合吃。
喜欢吃鸭的朋友，除了姜牙鸭，可以试一试煮豆豉焖番鸭。这道豆豉焖番鸭是不辣的，所以大人小孩都适合吃。
1 no (750g) village duck / 1只（750克）番鸭
250g young ginger / 250克嫩姜 / 子姜
20g fermented salted black beans (rinse and chopped) / 20克豆豉（洗净后剁烂）
1 1/2 tbsp chopped garlic / 1 1/2大匙蒜茸
1500ml water / 1500毫升清水
Seasoning: / 调味料：
1/2 tbsp dark soy sauce / 1/2大匙黑酱油
1/4 tsp sugar / 1/4小匙糖
4 tsp light soy sauce / 4 小匙生抽
250g young ginger / 250克嫩姜 / 子姜
20g fermented salted black beans (rinse and chopped) / 20克豆豉（洗净后剁烂）
1 1/2 tbsp chopped garlic / 1 1/2大匙蒜茸
1500ml water / 1500毫升清水
Seasoning: / 调味料：
1/2 tbsp dark soy sauce / 1/2大匙黑酱油
1/4 tsp sugar / 1/4小匙糖
4 tsp light soy sauce / 4 小匙生抽
Method
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。
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。
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