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19 December 2012,03:51 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
2 hours 20 minutes

Preparation Method :

  • Place shallots and ginger inside duck cavity. Arrange duck on a heatproof dish in a steamer.
  • Pour over combined sherry, soy sauce and sugar. Steam covered for 2 hours.
  • Cut duck meat into 2.5 cm pieces. Arrange skin side up on serving platter.
  • Spoon over crab sauce heat oil and fry onion and ginger until soft.
  • Add stock and simmer covered 2 minutes. Stir in crabmeat to heat through.
  • Season to taste and thicken with blended corn flour and stock. When boiling, stir in shallot greens.


  • 3 kg fresh duck, washed and wiped
  • 4 shallots cut in half
  • 2 teaspoons chopped fresh ginger root
  • 500 ml dry sherry or white wine 
  • 2 tablespoons soy sauce
  • 2 teaspoons sugar

Crabmeat Sauce

  • 2 tablespoons Cooking oil
  • 2 tablespoons chopped onion
  • 1 teaspoon chopped fresh ginger root
  • 500 ml fish stock 
  • 200 grams crabmeat, fresh, frozen or canned
  • Salt and pepper
  • 4 teaspoons corn flour blended with
  • 2 tablespoons stock or water
  • 2 tablespoons shallot greens, finely chopped

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