Lut tze-mun ngap

Lut tze-mun ngap

Braised duck with chestnuts

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
125g dried chestnuts
2kg whole duck
2 garlic cloves, crushed
1 teaspoon fresh ginger, finely grated
1 tablespoon light soy sauce
1 tablespoon chinese wine or dry sherry
125ml peanut oil
3 tablespoons red tofu
2 teaspoons sugar
4 spring onions,, cut into short lengths

Method

  1. Put the dried chestnuts in a bowl, pour over enough boiling water to cover and soak for 30 minutes. Drain well, pour over fresh boiling water and soak again for a further 30 minutes. Drain well.
  2. Wash the duck, drain well and dry thoroughly with paper towel, inside and out. Pick off any pin feathers or quills that remain.
  3. In a bowl, combine the garlic, ginger, soy sauce and wine and rub all over the duck, inside and out. Heat the peanut oil in a wok or large heavy-based frying pan and brown the duck all over, turning often. Remove to a plate and pour off the oil, leaving only 1 tablespoon. Return the duck to the wok, add the tofu mashed with the sugar. Pour in enough hot water to come halfway up the duck, then add the chestnuts and bring to the boil. Reduce the heat to low, cover, and simmer for about 1¼–1½ hours, turning during cooking, or until the duck is tender — you may need to add more boiling water if the sauce reduces too much — it should coat the back of a spoon. Lift the duck onto a wooden chopping board and cut into pieces with a sharp cleaver, Chinese-style. Arrange the duck on a serving dish, spoon the chestnuts and sauce over and garnish with the spring onion.

Note

  • Chinese yam or even the humble potato can be used to replace the dried chestnuts. In either case, peel and cut into cubes, then add to the simmering sauce 30 minutes before the duck is cooked.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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