Braised Duck with Chestnuts

Cooking Time: 1 and a half hours
Preparation Time: 1 and a half hours
Serving for 4

Ingredients

Half a Duck
5 Bowls of water/stock
4 Tbsp Dark Soy Sauce
3 tsp salt
1 Star Anise
2 Clove of garlic
4 Tbsp of cooking oil
1 tsp Sesame oil
1 tsp pepper
200g Chestnuts with skin

Preparation of Duck
1. Clean and cut Duck into large pieces (approximately 4 cm X 4 cm or 1.5 inches X 1.5 inches) and marinate with 2 Tbsp of Dark Soy Sauce, pepper at least 1 hour. Add sesame oil after half an hour of marinating.
2. Heat up wok and add 3 Tbsp of cooking oil to scald marinated duck for about 5 mins.

Note: Reason to add sesame oil after half an hour of marinating because oil would slow down the process of the meat absorbing the spices.

Preparation of Sauce
1. Mix the water/stock with salt and remaining dark soy sauce.

Preparation of Chestnuts
1. Boil chestnuts with 1 tsp of salt in hot water for about half an hour. Remove the skin.

Method
1. Smash garlic and remove any green shoot in the centre of the garlic.
2. Slice the ginger
3. Heat wok, add 1 Tbsp of cooking oil, garlic, ginger and gently stir fry till lightly brown.
4. Add scalded Duck, sauce and Star Anise, in wok. Cover wok and let it simmer for about 20 mins.
5. Transfer to a slow cooker and cook for another 1 hour.

Note: Reason to remove green shoot in garlic if any is because they would cause indigestion.

This is best serve with rice and vegetables