Ginger Soy Duck
1 whole duck (get the butcher to cut it up for you)
ginger to taste
4 cloves garlic, smashed
3-4 tablespoons light Aloha shoyu, or more to taste
1 teaspoon dark Aloha shoyu
1 tablespoon Chinese Shaoxing Wine
2 cups water
1 teaspoon cornstarch dissolved in 1 tablespoon water to thicken (optional)
As duck releases a lot of moisture and oil while cooking, you will have to dry-fry the duck pieces before cooking the duck with ginger.Heat up your wok until almost smoking. Turn heat to medium. Add all the duck pieces into the wok and dry fry until the surface turns whitish. You do not have to add oil for this step. Once you see the duck about half cooked, remove from wok and place in dish. Set aside.
Clean the wok. Heat until almost smoking again. Add 3 tablespoons of oil and swirl to coat. Turn heat to low and add ginger slices and smashed garlic cloves. Fry until aromatic. Add in the duck pieces from earlier, turn up the heat. Add soy sauce and Chinese shaoxing wine. Add water, bring to a boil and turn heat to low. Cover and allow to braise for at least 30 minutes.
Do a taste test and add more soy or salt if required. If you want a thicker sauce, add a mixture of 1 teaspoon cornstarch dissolved in 1 tablespoon of water. If not, once you are happy with the flavours, remove from wok and either serve immediately or the next day. If serving the next day, allow to cool to room temperature before covering and placing in fridge.