Braised Duck

Mains
Poultry
Rice

Easy Level:

easy

Cook Time:

1 Hr 30 Mins

Servings:

4

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!

Steps

1

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

2

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

3

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

4

Add 4 tbsp. oil to large pan
Add 4 tbsp. oil to large pan
Mark as completed

5

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

6

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

7

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

8

Stir fry till fragrant then add 1 cup d