Ingredients

• 1 whole duck, chopped into smaller bite sized pieces
• 50ml peanut oil
• 20g ginger, sliced
• 20g galangal, sliced
• 30g garlic, peeled and kept whole
• 3 litres of boiling water
• 1kg preserved mustard greens, soaked in warm water for 30 minutes and drained
• 200g tomatoes, quartered
• 8 pieces tamarind skin, rehydrated
• 6 whole dried chillies, rehydrated
• Juice of 1 whole lemon
• Salt and pepper to taste

Products used

Whole Duck

Method

1. Place a large heavy based pot over medium heat. Add in the oil, garlic, galangal and ginger and fry until fragrant. Add in the duck and fry in the oil for 5-7 minutes.
2. Add in the hot boiling water to the pot and bring it up to a boil. Add in the mustard greens, tomatoes, tamarind and chillies and simmer for a further hour.
3. If you like it more sour, just add in more lemon juice.

Recipe created by Diana Chan @diana.chan.au

Products used

Whole Duck

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