Thai Sour Plum Braised Duck 泰式酸梅鸭

4人份
Ingredients A 用料 A

Half	Duck 鸭
2 tablespoons	Thai Fish Sauce 鱼露
2 tablespoons	Dark Soya Sauce 黑酱油
2 tablespoons	Palm Sugar or Brown Sugar 椰糖或黄糖

Ingredients B 用料 B

1 stick	Cinnamon 桂皮
12 cloves	Garlic (peeled) 蒜
1	Onion (chopped) 大葱
5 slices	Galangal (Blue Ginger) 南姜片

4人份
Ingredients C 用料 C

8 pieces	Preserved Sour Plum 酸梅
3 tablespoons	Palm Sugar (or Brown Sugar) 椰糖或黄糖
2 tablespoons	Oyster Sauce 耗油
2 tablespoons	Thai Fish Sauce 鱼露
2 tablespoons	Dark Soya Sauce 黑酱油
1000 ml	Water 清水

Method 做法
1. Wash the duck clean. Pat dry the duck with kitchen towels.
2. Marinate duck with thai fish sauce, dark soya sauce and palm sugar for at least 30 minutes.
3. Heat up wok, add 2 tablespoons of oil. Fry ingredients B until fragrant (onion, garlic, cinnamon and galangal).
4. Transfer step 3 into a pot. Add duck and sear on both sides. Add ingredients C, bring to boil. Lower heat and simmer for 1 hour 30 minutes, or until duck is tender.
5. Remove duck. Cut into pieces and arrange on plate. Pour gravy over duck. Serve.

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