Grandma's Stewed Tangy Calamansi Lime Duck
Forget the roast. Try out this delicious duck recipe with a gorgeous fiery marinade.
Good to Know
You can prepare the dish in a pressure cooker. Just add all ingredients in, pour in 100 ml water and allow it to cook.
|2.5 kg||duck, washed, skinned, cut into pieces and blanched|
|2 tablespoon||MAGGI® Oyster Sauce|
|½ tablespoon||MAGGI® Homemade Chicken Stock|
|½ tablespoon||sesame oil|
|1 tablespoon||thick soy sauce|
|2 tablespoon||cooking oil|
|3 tablespoon||chopped garlic|
|15 g||dried chilli, cut into half|
|100 g||ginger, sliced|
|2||onions, peeled, cut into wedges|
|40||calamansi lime, juiced|
|200 g||palm sugar|
|spring onion, shredded|
|red chilli, shredded|
|coriander leaves, shredded|
- Coat duck in marinade and let it marinate for 2 hours.
- Heat 2 tablespoons of oil, sauté chopped garlic, dried chillies, ginger and onion until fragrant. Add in marinated duck and give it a good stir. Add seasoning and bring it to a boil.
- Lower the heat and let it simmer until the duck is tender and gravy has thicken.
- Dish up, sprinkle over spring onions, red chillies and coriander leaves. Serve while hot.
Energy 167 kcal