Braised Hairy Gourd with Roast Duck
A savory and comforting stir-fry combining tender roast duck slices with mild, absorbent hairy gourd, braised in a light garlic sauce.
Story
This dish makes excellent use of leftover roast duck. The old hairy gourd (also known as jointed gourd or mogwa) has a denser texture than zucchini and soaks up the savory flavors beautifully.
Ingredients
Old hairy gourd (mogwa)
1 large (approx. 500g)
Roast duck (leftover or store-bought)
300g, deboned and sliced
Garlic cloves
2, minced
Ginger
1 slice, minced
Light soy sauce
1 tablespoon
Sugar
1 teaspoon
Olive oil
2 tablespoons
Instructions
1
Prepare the Gourd
Peel the tough skin off the hairy gourd. Slice the flesh into even, bite-sized pieces and set aside.
2
Aromatics and Duck
Heat the olive oil in a wok or pan over medium heat. Toss in the minced ginger and garlic, stirring until fragrant. Add the sliced roast duck and stir-fry for a minute to release the oils.
3
Season and Braise
Splash in the soy sauce and sprinkle the sugar over the duck. Mix well to coat the meat evenly.
4
Combine and Simmer
Add the prepared hairy gourd slices to the pan. Toss everything together. Pour in a splash of water, cover, and let it simmer over low heat until the gourd is soft and tender, about 5-8 minutes. Serve hot with steamed rice.
