Teochew Braised Duck

This dish is dedicated to my Teochew heritage - Teochew Braised Duck. The leftover braising sauce can be used to make flavoured rice, duck porridge and kuay chap.



Ingredients:
- 1 whole duck 
- 2 pieces of tau kua
- 6 pieces of tau pok 
- half a cup of caster sugar 
- 1 thumb-size ginger, sliced 
- 1 thumb-size galangal, sliced 
- 1 bulb of garlic, unskinned 
- 7 shallots, unskinned
- 3 cinnamon sticks 
- 6 anistars 
- 2 tablespoon of five spice powder 
- 1 cup of dark soya sauce 
- 1/2 cup of light soya sauce
- salt and sugar
- parsley, chopped

Procedures:
1) Scrub the duck with coarse salt. Wash off the salt.
2) In a large pot, add some vegetable oil and caster sugar. Heat until the sugar caremalised.
3) Add galangal, ginger, garlic, shallots, anistars, cinnamon sticks, dark soya sauce, five spice powder and light soya sauce.
4) Add duck to the pot. Add enough hot water to submerge the duck. Braised the duck for 1 hour. Leave it in the pot for the next few hours.
5) Remove the duck and place it on a drying rack.
6) Transfer some of the braising sauce to another smaller pot. Cook tau kua and tau pok with the sauce.
7) Cut braised duck, tau kua and tau pok into bite-size and arrange them on a serving plate.
8) Thicken the braising sauce with corn starch and adjust to taste using salt and sugar. Drizzle the sauce on the duck, tau kua and tau pok.
9) Garnish with chopped parsley. Serve.





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