梅菜焖鸭 Braised Duck with Mui-Choy

将鸭洗净斩件，然后放入沸水中川烫约2分钟， 取出冲洗干净备用。Chop duck into pieces and then blanch in boiling water for about 2 minutes, wash and drain. 甜梅菜洗净放入沸水中煮约5分钟去除盐份，然 后以清水冲净后切丁，挤干水份。 Blanch Mui-choy in boiling water for 5 minutes to remove its salt contents; wash, drain and chopped, squeeze out water.(

以干净镬把梅菜翻炒至水份散发，取出待用。 Sauté the Mui-choy in a dry wok until water evaporated.

烧热3汤匙油爆香蒜头、八角，加入调味料及鸭 块翻炒约5分钟。 Heat up 3 tbsp oil in wok, sauté garlic, star anise until fragrant, toss in seasoning and duck meat, stir-fry for about 5 minutes.

加入梅菜并注入水盖过面煮滚后转小火继续焖煮 约40分钟至鸭肉够软。 Add in Mui-choy, pour in enough water to cover the meat, once boiled, turn to low heat and simmer for 40 minutes or until meat is softened.

最后以适量粟粉水勾芡后淋入绍兴酒兜匀便可。 Thicken with some starch and drizzle in cooking wine and serve.