Braised Duck

Mains
Poultry
Rice

Easy Level:

Cook Time:

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

9

Bring to boil
Bring to boil
Mark as completed

10

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

11

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

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)
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 completed

13

Adjust seasoning for salt and sugar
Adjust seasoning for salt and sugar
Mark as completed

14

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

15

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

16

Strain and remove spices from braising liquid
Strain and remove spices from braising liquid
Mark as completed

17

Remove top layer of oil.
Remove top layer of oil.
Mark as completed

18

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

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)
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 completed

20

Remove eggs and tau kwa and set aside
Remove eggs and tau kwa and set aside
Mark as completed

21

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

22

Bring to boil, then lower the heat
Bring to boil, then lower the heat
Mark as completed

23

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

24

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

25

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

More of what you like. Bookmark these recipes.

Breakfast
Leafy
Mains
Microwave
Beans & Peas
Chinese
Mains
Mushrooms
Noodles
Vegetarian
Chinese
Mains
Noodles
One-pot
Seafood
Chinese
Mains
Pork
Rice
Rice cooker
Indian
Mains
Poultry
Fusion
Mains
Pasta
Seafood
Breakfast
Poultry
Sides/Snacks
Fish
Mains
One-pot