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!

No Reviews



Rub salt over duck and let it marinate for 20mins
Mark as complete

Wash off salt and also wax from the under wing and thighs of the duck
Mark as complete

Scald duck with boiling water for 2 mins and set aside
Mark as complete

Add 4 tbsp. oil to large pan
Mark as complete

Add brown sugar and rock sugar and cook till sugar caramelized
Mark as complete

Next add 10 cloves garlic, 10 shallots, 50g ginger (sliced thickly), 50g galangal (sliced thickly)
Mark as complete

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

Stir fry till fragrant then add 1 cup dark soya sauce and ½ cup light soya sauce
Mark as complete

Bring to boil
Mark as complete

Add duck to large braising pot and add the sauce mixture
Mark as complete

Pour in 4 litres of hot water or enough to completely cover duck
Mark as complete

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

Adjust seasoning for salt and sugar
Mark as complete

Bring to boil and lower heat to low, cover and let it braise for 1 to 1.5 hours
Mark as complete

Remove duck and let it rest for 30 mins
Mark as complete

Strain and remove spices from braising liquid
Mark as complete

Remove top layer of oil.
Mark as complete

Transfer 2 litres of braising liquid to another pot
Mark as complete

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)
Mark as complete

Remove eggs and tau kwa and set aside
Mark as complete

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

Bring to boil, then lower the heat
Mark as complete

And thicken with tapioca starch solution (adjust depending the preference of thickness of gravy)
Mark as complete

Slice cucumber, cut duck into serving portions, add braised egg and tau kwa.
Mark as complete

Pour gravy over duck and garnish with fresh coriander leaves
Mark as complete

Leave a Reply

Your email address will not be published. Required fields are marked *

Subscribe. Get Updates!

[sibwp_form id=2]