Braised Chinese Mustard with Roast Duck 芥菜焖烧鸭

What is the best way to make use of leftover roast duck or pork at home? You can definitely cook it with Chinese mustard.  This is a homey, comfortable dish that I adapted from my blogger friend, Cass. It also reminds me of my grandma who used to cook this dish when I was a little girl. After any big family feast and whenever there are any leftover like prawns, chicken, roast pork and whatever, she will threw in all these into a big pot and cook with a lot of Chinese mustard. We call this "leftover vege"(菜脚) in Cantonese and we can eat it for days, as this pot dish will be more flavourful and tastes better after each day.

      Braised Chinese Mustard with Roast Duck

       Ingredients:
      1 kg Chinese mustard (cut to big leaves)
      800g roast duck, chopped
      20g ginger, sliced
      100g red onion
      10g dried chillies, rinse and drain well
      2 aniseeds
      250g white radish, sliced
      3 whole garlic bulb, peel away the papery white outer layer that covers the bulb. Leaving intact of the skins of the individual cloves of garlic
      adequate water

      Seasoning
      1 tbsp brown sugar
      1 tsp salt or to taste

      Method:

• Heat up wok with oil. Stir fry onion and garlic to aromatic, followed by dried chillies.
• Add Chinese mustard and continue to fry till soft. Then pour in all the remaining ingredients and chopped roast duck.
• Add enough water to cover up the roast duck and vegetables. Bring to boil and add seasoning.
• Cover with a lid and simmer at low heat for 1 hour or till Chinese mustard softened. 

      recipe adapted from揾到食with slight adjustment

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芥菜焖烧鸭

      材料：
      800克 芥菜 （切成大块状）
      800克 烧鸭 （斩块）
      20克 姜片
      100克 大洋葱 （切片
      10条 辣椒干，洗净后沥干水分
      2粒 八角
      250克 白萝卜 （切片）
      3球 蒜头，去衣
      清水适量

      调味料
      1汤匙 黄糖
      1茶匙 盐或适量

      做法：

• 热油锅，爆香洋葱和姜片，然后再加入辣椒干炒香。
• 加入芥菜，再把其余全部材料加入。
• 加入适量清水 （必须能盖过菜的表面）煮滚，把调味料加入。
• 盖上锅盖，小火闷煮1小时，值到菜变软，即可。