Teochew Braised Duck

Ring in the festival with a succulent, braised duck!

Teochew Braised Duck

Ring in the festival with a succulent, braised duck!

Serves 6

Total Time 2 hour 20 mins

Ingredients

Whole duck	1
Hot water	2 ½ litres
Dark soya sauce	300ml
Oil	2 tbsp
Caster sugar	2 tbsp
Rock sugar	1 tbsp
Sweet soya sauce	2 tbsp
Shallots	4
Garlic	12 cloves
Galangal, cut into thick slice	6
Ginger, cut into slices	6
Sichuan lovage herb (optional)	4
Cinnamon sticks	4
Cloves	10
Star anise	4
Cassia seeds	5
Spring onions	3
Salt and pepper	To taste

Cooking Method

Step 01	Rinse the duck well and pat it dry with a paper towel.
Step 02	In a saucepan, heat oil over medium-high heat and sauté shallots, garlic, galangal, ginger, chuan xiong, and all the spices until fragrant.
Step 03	Mix in caster sugar and rock sugar until caramelised. Turn off the heat and let it cool.
Step 04	Place hot water in a large wok over a medium heat. Submerge the duck in water until fully covered.
Step 05	Add salt, dark soya sauce, sweet soya sauce and spring onions, followed by the sautéed vegetables and spices.
Step 06	Once the broth comes to a boil, cover the wok and let it braise over low heat for about 1 ½ hours.
Step 07	Rotate the duck every 15-20 minutes to ensure even cooking.
Step 08	Turn off the heat and let it rest in the sauce for another 15 minutes before draining it. Leave some to serve.
Step 09	Slice the braised duck into pieces and serve with a side of rice.

You may also include shiitake mushrooms, hard-boiled eggs and tau kwa (firm tofu).

whisk-1

More Recipes

whisk-2