- Tried & Tasted -

Sunday, 29 June 2014

Teochew Braised Duck

Under the guidance of my mum (during the CNY period), I managed to reproduce this dish twice. It is my mum's recipe and this duck recipe is for keeps. One day, I will teach my girls how to cook it. 

Teochew Braised Duck 
1 duck, approx. 2kg, cleaned
1 tsp salt
2 cloves
1 cinnamon sticks

Braising liquid
3 Tbsp castor sugar
3 Tbsp vegetable oil
1 bottle of Tai Hwa Chinese braising sauce
1 cinnamon sticks
2 cloves
2 star anise
1 cardamon pod
50g galanggal, sliced
2 Tbsp dark soya sauce

Wash duck thoroughly.Rub the inside cavity and outside of duck with salt. Place the 2 cloves, 1 cinnamon sticks and 2 slices of galanggal into the cavity of the duck, set aside the rest of the galanggal for use in the braising liquid. Seal the opening of the duck with a bamboo skewer. Let duck stand for 2 hours or overnight in the fridge.

In a wok, heat up the oil at medium high heat. Add sugar to the oil. Do not stir the mixture while it is heating up. The sugar will dissolve and turn golden brown. This step is to create the caramel. Turn off the heat and add the whole bottle of braising sauce. Fill the braising sauce bottle with water and add the water into the wok. Turn on the heat to bring braising liquid to a simmer. Stir the mixture to make sure nothing stick to the bottom of wok. Add the rest of the spices and dark soya sauce to the wok. 

When braising liquid comes up to a simmer, add the duck into the wok. The braising liquid should come up to a little above the half mark of the duck. Braise the duck over low heat, 35 min on each side. Do not cover the wok during braising. You may need to top up the braising liquid with water during the process of braising. 

To test whether the duck is cooked, pierce the thickest part of the duck thigh with a bamboo skewer and the liquid should run clear. Take the duck out of the wok and let it cool for 30 min uncovered. Remember to remove the skewer before serving.


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