Plate & Palate: Teochew Braised Duck by Angela Seah Thulin

Sunday, January 04, 2015

Teochew Braised Duck by Angela Seah Thulin

Duck! There are many recipes of Teochew braised duck. I tried one recipe months ago, there were many steps and i had to keep bathing it etc ... so i think i'll stick to this easy yet tasty gravy recipe. Some of us like the duck to be chopped while some prefer to tear the meat when eating. I was taught by my buddy's mum (from a teochew family) that their duck is usually done sweet and black and also eaten by tearing. While i've seen some hokkien or those sold from stalls in Singapore, that their ducks are often just brown only. Whatever it is, it is really up to individual preference. Some recipes have herbal taste, but this one gives a sweet taste, simply excellent!

Ingredients -
2.5kg duck
8 tbsp sugar
2 cups water
1 cinnamon stick ...
1/2 cup Lee Kum Kee dark soy sauce
10 slices of blue ginger or ginger

Steps -
1. Clean the whole duck.
2. Rub salt all over the duck n rinse off. Then pat dry the duck.
3. Stuff few slices of the ginger into cavity.
4. Heat up wok. Pour the sugar in and cook till it melts.
5. Hold the duck (hand at one end each), sear one side of the duck by few secs then flip to the other to cook.
6. Pour dark soya sauce on top of the duck body, then add water (covering at least 1/2 of the duck), add cinnamon stick & ginger.
7. Give a stir and cover with lid. Let it cook on low heat for 2hrs.. Flip the duck at every 20minutes.