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Hong Kong-style Ginger Duck

Name: Hong Kong-style Ginger Duck
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4 servings
Cuisine: cantonese
Ingredients: Muscovy duck; Aged ginger; Cabbage; Garland chrysanthemum; corn; tofu skin; Frozen tofu; Small pork meatballs; sesame oil; black sesame oil; rice wine; water; rock sugar; Salt; Natural flavor powder; Spicy fermented bean curd; Sweet bean sauce; Thick soy sauce; brown sugar; scallion; Garlic

groups4 servingsspeedMediumcountertopsPrep: 5 minsskilletCook: 40 minsscheduleTotal: 45 minsoutdoor_grillBraisedlocal_fire_departmentMild

Allergens:warningSoywarningSesame

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

5 Steps Total

Preparation

00:01:04

Take 200g aged ginger, slice 1/3 of it into thin slices, and smash the remaining 2/3 with a meat mallet or the back of a knife.

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Watch out

Ginger must be partially sliced and partially smashed

slices release aroma during frying while smashed pieces release juice, otherwise the broth lacks rich ginger flavor

Ingredients:Aged ginger (200 g)

Tools:knifecutting board

Active Cooking

00:01:28

Heat the wok and pour in 2 tbsp of sesame oil, add ginger slices and fry over medium heat for about 3 minutes until the edges turn slightly golden and dry.
Add the smashed ginger pieces and continue to stir-fry for about 1 minute.

local_fire_departmentMedium heat, about 4 minutes

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Watch out

Ginger slices can go in when the oil is not extremely hot

keep the heat at medium, otherwise high heat will burn the ginger and make it bitter

Ingredients:sesame oil (2 tbsp)Aged ginger

Tools:wooden spatulawok

Active Cooking

00:02:25

warningStay safe

Wash hands thoroughly after handling raw poultry to avoid cross-contamination; raw meat carries bacteria which can contaminate other ingredients.

Add 0.5 Muscovy duck and 3 tbsp of black sesame oil, stir-fry over medium heat until the duck skin becomes tight and slightly charred.
Turn to high heat and stir-fry for 2 minutes until the duck surface is slightly charred.
Pour in 200ml of rice wine, bring to a boil to let the duck absorb the aroma.
Add 600ml of water and bring to a boil.
Pour in another 200ml of rice wine (second time), bring to a boil, cover with a lid leaving a small gap, turn to low heat and simmer for 15 minutes.

local_fire_departmentMedium to high to low heat, about 17 minutes

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Watch out

Duck drops pan temperature, high heat is needed for 2 minutes or meat will release water

do not add water immediately after wine, let wine boil first

leave a gap when covering, otherwise oil mixes into broth and ruins clarity

Ingredients:Muscovy duck (0.5 piece)black sesame oil (3 tbsp)rice wine (400 ml)water (600 ml)

Tools:wooden spatulapot lidwok

Preparation

00:04:56

In a bowl, add 1 jar of spicy fermented bean curd, 1 tsp of sweet bean sauce, 1 tsp of thick soy sauce, 2 tsp of brown sugar, 15g of scallion, 15g of minced garlic, and 1 tbsp of duck broth.
Mix all dipping sauce ingredients thoroughly.

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Watch out

Fermented bean curd is extremely salty, enough brown sugar must be added, otherwise the dipping sauce will be too salty to eat.

Ingredients:Spicy fermented bean curd (1 piece)Sweet bean sauce (1 tsp)Thick soy sauce (1 tsp)brown sugar (2 tsp)scallion (15 g)Garlic (15 g)water (1 tbsp)

Tools:bowlSpoon

Active Cooking

00:06:54

Add 200g frozen tofu, 100g bean curd skin, 150g small pork meatballs, and 2 corn cobs.
Season with 0.5 tbsp rock sugar, 0.5 tbsp salt, and 1 tbsp natural flavor powder.
Add hand-torn cabbage and 150g garland chrysanthemum.
Pour in 200ml rice wine (third time) and 1 tbsp black sesame oil.
Cover with a lid and simmer for 40 seconds to finish.

local_fire_departmentLow heat, about 1 minute

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Watch out

Do not buy overly dense cabbage or the inner core will be tough

vegetables must be simmered for exactly 40 seconds, otherwise they become mushy and lose crisp sweetness

Ingredients:Frozen tofu (200 g)tofu skin (100 g)Small pork meatballs (150 g)corn (2 piece)rock sugar (0.5 tbsp)Salt (0.5 tbsp)Natural flavor powder (1 tbsp)Cabbage (1 piece)Garland chrysanthemum (150 g)rice wine (200 ml)black sesame oil (1 tbsp)

Tools:pot lidwok