Teochew Braised Duck

Teochew Braised Duck

Ring in the festival with a succulent, braised duck!
 
Total Time:
2 hours 20 mins
Prep: –
Cook: –
Ingredients Serves 6
Teochew Braised Duck
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
Method
Teochew Braised Duck

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).