Been waiting for the Le Creuset Family Sales! Finally in September 2022... Yay! I've been eyeing on the 31cm cast iron pot for a long time. #ametist
Because I love duck, I tend to cook salted vegetable duck soup and 十全 duck soup very often. Always hoping my 27cm oval pot can fit in the whole duck but often I had to use two pots.
Nevertheless, here's the recipe which my boys love it...
Ingredients -
2.4kg duck
1.5 tbsp salt
1 tbsp 5-spice powder
30g galangal (sliced)
1/2 cup dark soya sauce (I use LeeKumKee)
4 cloves
2 cinnamon sticks
3 star anise
30g rock sugar
Tau Kwa
Eggs
Salt & Sugar to taste
Steps -
1. Wash the duck clean, take 1 tbsp salt, rub evenly on the duck including the cavity. Then rinse off and pat dry with paper towel.
2. Marinate the duck by rubbing the 5-spice powder evenly as well as the cavity.
3. In a large pot add 800ml water in, galangal, dark soya sauce, cloves, cinnamon sticks, star anise, rock sugar & the 1/2 tbsp salt in. Bring to a boil.
4. Switch to medium heat - Slip the duck into pot gently with breast side down, make sure it’s resting comfortably..
5. Cover with lid, braise for 30mins, then flip to other side. I cook my duck for about 1.5hrs.
6. Salt and sugar to taste.
7. Remove duck, place eggs & tau kwa into the sauce and cook for a while.
