Braised Duck

Thank God it’s Friday, and do we have a TREAT to try over the weekend! The Chinese, especially Teochews and Hokkiens love to braise their food. A good braised duck is cooked with love in a pot of soy sauce based braising liquid with essential aromatics. We added chuan xiong (ligusticum) and dried mandarin peels on top of the usual cinnamon sticks, star anise and cloves.
Using quality soy sauces also makes a big difference to the taste. Our favorite topping to go with braised duck are braised eggs and tau kwa. If time permits letting the braised duck rest for longer time before eating it lets the braised taste penetrate your dish better. Perfect for a scrumptious lunch treat this weekend!

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Directions

1.

Rub salt over duck and let it marinate for 20mins
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2.

Wash off salt and also wax from the under wing and thighs of the duck
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3.

Scald duck with boiling water for 2 mins and set aside
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4.

Add 4 tbsp. oil to large pan
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5.

Add brown sugar and rock sugar and cook till sugar caramelized
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6.

Next add 10 cloves garlic, 10 shallots, 50g ginger (sliced thickly), 50g galangal (sliced thickly)
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7.

5 cinnamon sticks, 5 star anise, 5 slices chuan xiong (Ligusticum), 20 cloves, 5 dried mandarin peel and 2 tbsp. black pepper corns
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8.

Stir fry till fragrant then add 1 cup dark soya sauce and ½ cup light soya sauce
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9.

Bring to boil
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10.

Add duck to large braising pot and add the sauce mixture
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11.

Pour in 4 litres of hot water or enough to completely cover duck
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12.

Add another 1 ½ cup of dark soya sauce and 1 cup of light soya sauce (adjust accordingly to the amount of water added)
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13.

Adjust seasoning for salt and sugar
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14.

Bring to boil and lower heat to low, cover and let it braise for 1 to 1.5 hours
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15.

Remove duck and let it rest for 30 mins
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16.

Strain and remove spices from braising liquid
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17.

Remove top layer of oil.
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18.

Transfer 2 litres of braising liquid to another pot
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19.

Add 6 hardboiled eggs and 3 tau kwa and simmer for 30 mins (do not boil as the rapid boiling damages the inside of the tau kwa)
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20.

Remove eggs and tau kwa and set aside
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21.

Add 3 tbsp. oyster sauce, 2 tbsp. rice wine and 1 tbsp. sesame oil, to braising liquid
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22.

Bring to boil, then lower the heat
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23.

And thicken with tapioca starch solution (adjust depending the preference of thickness of gravy)
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24.

Slice cucumber, cut duck into serving portions, add braised egg and tau kwa.
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25.

Pour gravy over duck and garnish with fresh coriander leaves
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