Tiger Mike's Clear Duck Stew a'la Haadyai

Tiger Hamdan Azmir, more fun for you with your itek ( Chinese-aap; Tamil-vatthu; French-canard)

INGREDIENTS:

1 Fat duck (about 1.5 kg)
1 tsp pepper
1 tsp salt
2 tsp dark soy sauce
1 tbsp Chinese wine (if not, 1 tsp vinegar with a sqeeze of lime and a pinch of sugar, stir)
1 terung Siam (faat sau gwa) skin and cut into 1 inch cubes
Chopped coriander for garnishing

SPICE MIXTURE (to be wrapped in gauze swabs)

3 slices mature ginger root about 1 cm thick
15-20 mature coriander roots
15 spring onions
1 inch length roasted cinnamon
20 peppercorns, just broken in mortar

PREPARATION:

1. Clean the duck thoroughly. Pat dry. Cut into about 12 pieces, and drain. Mix salt, pepper, dark soy sauce, and Chinese wine and brush duck with mixture. Fry duck in hot oil until golden, remove from pan, blot off oil, and place duck in pot.
2. Wrap spice mixture in gauze cloth, tie securely, and place in pot with duck.
3. Add water (10-12 cups) and heat strongly until boiling, then reduce to low heat.
4. Pour in the pot terung Siam.
5. Season with dark and light soy sauces, and simmer until meat is tender (2-3 hours). Sprinkle with pepper and chopped coriander just b4 serving ans serve with sauce made by mixing three spoons light soy sauce with two spoons dark soy sauce.

N.B.

1. What are gauze swabs? Go to a pharmacy. Ask for Smith & Nephew gauze swabs. They are sold in packets of 5 and 100 pieces. The 100 pieces will cost RM 9.00. The packet of 5 is RM 1.00. Buy 5 cukup. Scissor the edge to make the string for tying.
2. I cannot wait for blardy hours for the duck to be tender. I use the pressure cooker for 40 minutes from the 'hiss'. Senang hidup, ma!!
3. Jikalau saudara tidak tahu apa itu terung Siam, Abang Mike akan hantar gambar serta merta. Saya punya OCPD pun kelabu. Dia panggil "faat sau gwa". Mula mula saya pun kelabu, apa itu "fart fart gwa" !!