Braised Ginger Duck with Philip Pressure Cooker

Braised Ginger Duck with Philip Pressure Cooker

Ingredients:

1 whole duck (get the butcher to cut it up for you)

 300g  of ginger (skin removed and sliced) 

2 to 3 tbsp sesame oil

3 pcs dried chillies( wash and remove seed)

4 cloves garlic, smashed 

3-4 tablespoons light soy sauce, or more to taste

4 tbsp oyster sauce

1 tablespoon Chinese Hua Tiew Wine 

1 stick cinnamon stick

1 pc star anise

water enough to cover the meat

1 teaspoon cornstarch dissolved in 1 tablespoon water to thicken (optional)

Method:

As duck releases a lot of moisture and oil while cooking, you will have to dry-fry the duck pieces before cooking the duck with ginger.

Use bake mode and select chicken to dry fry.

Then when the meat turn white 

remove the duck and pour away the liquid.

Then use bake mode to fry the sesame oil, ginger, light soya sauce, cinnamon stick, star anise, garlic until fragrance.

Add all the duck pieces into the pressure cooker and stir fry the duck meat using bake mode. Once you see the duck about half cooked,  add in the oyster sauce and wine and water with some cornstarch added.Then reset the pressure cooker to Chicken/Duck and let it be until complete. Takes about 30minutes.

Do a taste test and add more soy or salt if required.  If you want a thicker sauce, add a mixture of 1 teaspoon cornstarch dissolved in 1 tablespoon of water.