Home style braised duck

Ingredients:
1/2 duck (abt 1 kg)
1 tsp dark soya sauce
2 cups oil for deep-frying
2 dried beancurd sticks
6 dried mushroom (soaked)
2 wet plums
2 tsp shredded ginger
1 tsp chopped ginger
1 1/2 tsp spicy fermented soya bean paste

Seasoning:
2 tsp oyster sauce
1 tsp dark soya sauce
1 tsp sugar
1 litre water

Thickening:
1 tsp cornflour mixed with 2 tsp water

Method:
1. Blanch duck into boiling water for 5 mins, dish and drain. Rub duck with tbsp dark soya sauce and deep-fry in hot oil until golden brown. Dish and drain. Leave aside.

2. Deep-fry beancurd sticks in hot oil until golden brown. Dish up and soak until tender. Cut into pieces.

3. Leave 1 tbsp oil in wok, saute chopped garlic, shredded ginger and spicy fermented soya bean paste until fragrant. Add in duck, beancurd sticks, mushrooms, seasoning and stir-fry until well mixed. Lower the heat and simmer for 35mins. Remove duck, cut into serving pieces and arrange onto a platter.

4. Bring gravy to boil and add thickening. Pour over the duck and serve.