| 1. | Slice Roasted duck into pieces, slice shallot and garlic. |
2. | Remove outer skin from chestnuts. Boil for a while.Peel. | | 3. | Peel pumpkin and cut into serving pieces. Scald in warm oil for later use. |
4. | Heat oil. Saute shallot & garlic until fragrant. Add pumpkin and chestnut. Stir-fry for a while. Add seasoning & stew for several minutes. | | 5. | Put in roasted duck & stew for another 15 mins. Take out and Serve. |
