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Asian - style Family incoming

Grandma's Stewed Tangy Calamansi Lime Duck

0
161Min
Easy
Forget the roast. Try out this delicious duck recipe with a gorgeous fiery marinade.

Ingredients

-
8 servings
+

This dish has been optimized for 8 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

2.5 Kg
Duck
2 tbsp
MAGGI® Oyster Sauce
0.5 tbsp
MAGGI® Homemade Chicken Stock
1 tsp
Pepper
0.5 tbsp
Sesame Oil
1 tbsp
Thick Soy Sauce
2 tbsp
Cooking Oil
3 tbsp
Garlic
15 g
Dried Chilli
100 g
Ginger
2 
Onion
40 g
Calamansi Lime
200 g
Palm Sugar
500 ml
Water
1 Stalk
Spring Onion
2 
Red chili
1 Stalk
Coriander Leaves

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Nutrition Value

Energy
573.27 kcal
Carbohydrates
31.7 g
Protein
58.53 g
Fats
22.49 g
Information per serving
Lets Cook

Instruction

161 Minutes
Step1
120 Min
Coat duck in marinade and let it marinate for 2 hours.
Step2
15 Min
Heat 2 tablespoons of oil, sauté chopped garlic, dried chillies, ginger and onion until fragrant. Add in marinated duck and give it a good stir. Add seasoning and bring it to a boil.
Step3
25 Min
Lower the heat and let it simmer until the duck is tender and gravy has thicken.
Step4
1 Min
Dish up, sprinkle over spring onions, red chillies and coriander leaves. Serve while hot.
Grandma's Stewed Tangy Calamansi Lime Duck

Step1 of 4

: Duck, MAGGI® Oyster Sauce, MAGGI® Homemade Chicken Stock, Pepper, Sesame Oil, Thick Soy Sauce

Coat duck in marinade and let it marinate for 2 hours.

Grandma's Stewed Tangy Calamansi Lime Duck

Step2 of 4

: Duck, Cooking Oil, Garlic, Dried Chilli, Ginger, Onion, Calamansi Lime, Palm Sugar, Water

Heat 2 tablespoons of oil, sauté chopped garlic, dried chillies, ginger and onion until fragrant. Add in marinated duck and give it a good stir. Add seasoning and bring it to a boil.

Grandma's Stewed Tangy Calamansi Lime Duck

Step3 of 4

Lower the heat and let it simmer until the duck is tender and gravy has thicken.

Grandma's Stewed Tangy Calamansi Lime Duck

Step4 of 4

: Spring Onion, Red chili, Coriander Leaves

Dish up, sprinkle over spring onions, red chillies and coriander leaves. Serve while hot.

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