The sweetened flour paste gives the duck meat a popular northern flavour. To make the duck tender, you need to stir-fry the meat over the high heat for a few minutes and then braise in chicken stock for a while.
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1/2 duck, about 400 g
40 g winter bamboo shoots (fresh or canned)
100 ml vegetable oil
1 1/2 tablespoons sweet flour paste
1/2 teaspoon rice wine
1/4 teaspoon minced garlic
1 1/2 tablespoon minced ginger
1/2 teaspoon sesame oil
4 tablespoons chicken stock
1 teaspoon sugar
2 stalks scallion, coarsely chopped
Directions Prep:20min › Cook:40min › Ready in:1hr
Rinse the duck and chop into 2.5-cm cubes. Cut the bamboo shoots into 2.5-cm cubes as well.
Place a wok on the medium-high heat, add the oil and heat to 160 degrees C. Add the duck meat and saute until the liquid is almost dry. Remove the duck, and keep the oil in the wok.
Add the sweet flour paste to the wok, and stir-fry for 30 second. Add the ginger and garlic. Stir-fry. Add the bamboo shoots and the duck meat. Saute for a few minutes. Add the rice wine, sugar, scallion and stir-fry. Add the chicken stock and cook for 3 minutes. Turn the heat down to low and simmer for at least 20 minutes until the meat is well cooked. Drizzle the sesame oil over the wok. Transfer to a dish and serve.