Chinese Waxed Duck (Cured Duck)

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Unique Aromatic Cured Meat

Ready : 15  mins [Prep : 5 mins † Cooking : 10 mins] Printable Recipe

 

Waxed Meat” or “Lap Mei” is most important for the Chinese especially during Lunar Chinese New Year and am sure many of U have these stocked up and unavoidably, will have some leftover after the festive session. Just like anyone else, The VianD has a piece or two of “Lap Ngap” (Waxed Duck Thigh) tucked up in the Fridge and decided to post this simple preparation of the cured meat. Btw, there is absolutely no waxy stuff on the meat at all, just a huge misunderstanding of the word “Lap” in Chinese language *😉*. Generally, “Lap Ngap”, as a dish itself; is served in either one these two ways – steam or stir-fry with Leek (Hakka’s way). Traditionally, if steam, this cured meat is usually served with a combination of other cured meats, such as “Lap Cheong” (Chinese sausage). Ooo, there is another way to incorporate Waxed Duck into a great one-pot dish Lap Mei Fun (腊味饭 – Chinese Wax Meat Rice) – click for recipe. But since The Viand only has a Waxed Duck Thigh, so pure Waxed Duck it is..*😄*. Here is The VianD’s take on Chinese Waxed Duck (Cured Duck).

IngredientS

MAIN :

  • Lap Ngap, trimmed off excess fat.

SEASONING :

  • OptionalThe following are really optional, without them; is fine. A dash of Sesame oil and Shaoxing wine. A sprinkle of Sugar (just to balance the saltiness a little, if U have Chinese sausages, U don’t need Sugar, cos the Sausages will provide the sweetness). All to taste. ** Note : Just dash/pinch of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!!

MethoD

  • Step 1 : Start by blanching the Waxed duck in hot boiling water for a few minutes, just to get rid of excess oil. Dish out and let set to cool down. When it is cold enough to handle, simply chop to desire size, add all Seasoning Ingredients and steam on high heat for abt 10 minutes and U’r ready to go. Ur plate of unique aromatic “Chinese Waxed Duck (Cured Duck)” is ready to be served hot. 

EnD
Copyright © 2014 The VianD · All Rights Reserved

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