Old Duck Stewed with Bamboo Shoots & Ham

Ingredients

• 1 old duck, cut into pieces 1 old duck, cut into pieces
• 200g (7oz) bamboo shoots, sliced 200g (7oz) bamboo shoots, sliced
• 100g (3.5oz) cured ham, sliced 100g (3.5oz) cured ham, sliced
• 3 slices ginger 3 slices ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons Shaoxing wine 2 tablespoons Shaoxing wine
• 1 tablespoon light soy sauce 1 tablespoon light soy sauce
• 1 tablespoon dark soy sauce 1 tablespoon dark soy sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 500ml (2 cups) chicken broth 500ml (2 cups) chicken broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 8g, 2g
• Protein: 38g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat vegetable oil in a large pot over medium heat. Add ginger and garlic, and sauté until fragrant.
2. 2.
   Add the old duck pieces to the pot and cook until browned on all sides.
3. 3.
   Pour in the Shaoxing wine, light soy sauce, and dark soy sauce. Stir well to coat the duck.
4. 4.
   Add the bamboo shoots, cured ham, and sugar to the pot. Stir to combine.
5. 5.
   Pour in the chicken broth and bring to a boil. Reduce heat to low, cover the pot, and simmer for 2 hours or until the duck is tender.
6. 6.
   Season with salt to taste.
7. 7.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Old duck — To ensure tender meat, it is important to simmer the duck on low heat for the recommended time. This slow cooking process allows the flavors to develop and the meat to become tender.
• Bamboo shoots — If using fresh bamboo shoots, blanch them in boiling water for a few minutes before adding them to the stew. This will help remove any bitterness and enhance their texture.
• Cured ham — Opt for a high-quality cured ham, such as Chinese Jinhua ham or Italian prosciutto, to add depth of flavor to the dish.

Tips & Tricks

• For an extra layer of flavor, marinate the duck pieces in the Shaoxing wine, light soy sauce, and dark soy sauce for 30 minutes before cooking.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the stew during the last 10 minutes of cooking.
• Serve the stew with steamed rice or noodles to soak up the delicious sauce.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Old Duck Stewed with Bamboo Shoots & Ham hot, garnished with fresh cilantro. Accompany it with steamed rice or noodles for a complete and satisfying meal.

Presentation advice

To enhance the presentation, arrange the duck pieces, bamboo shoots, and ham on a serving platter, and pour the flavorful sauce over them. Garnish with fresh cilantro for a pop of color.