Teochew Braised Duck
From Yinhomemade 13 years ago
- 1 1/2 -2 hours to make
- Serves 8
This Teochew Cuisine braised duck is hubby's family speciaty. The making might be a bit lengthy but once you have tasted this lip smacking, moist and fall-apart meat, a day spend cooking is well worth the effort!
Ingredients
- 1 whole duck size 19 (about 2kg), rinsed and pat dry shopping list
- 2 cups water (more if necessary) shopping list
- 3 tbsp oil shopping list
- 2 tbsp bean paste shopping list
- 2 tbsp brown sugar shopping list
- Braised bean curds and eggs (Optional) shopping list
- 1 packet dried bean curds shopping list
- 10 eggs shopping list
- MARINADE: shopping list
- 1 tsp salt (to taste） shopping list
- 3-4 tbsp dark soy sauce shopping list
- 4-5 tbsp soya sauce shopping list
- 1 ½ tbsp five spices powder shopping list
- SPICES: shopping list
- 3cm thick ginger -slice into thin pieces shopping list
- 2 inch thick fresh galangal – slice and smashed to bring out the aroma shopping list
- 1 clove garlic – wash, break them but with skin on shopping list
- 10 cloves shopping list
- 2 star anise shopping list
- One 2-inch length cinnamon stick shopping list
How to make it
- 1. Rub the duck with salt and give the duck a good massage including inside the cavity with marinade.
- 2. Marinate for at least 2 hours or left overnight in the fridge to allow better absorption.
- 3. Heat up wok or pot (large enough to hold the duck) with 3 tbsp oil and sauté the spices until fragrant, add in bean paste and brown sugar stir for a while.
- 4. Reduce the heat to medium-low. Slowly add duck into wok, pour in marinade 5. For the first half an hour, constantly baste the duck with marinade, flipping over to color it evenly.
- 6. Add adequate water halfway up the duck, cover and simmer for another one hour, turn the duck every 20-30 minutes.
- 7. Use low heat so that it don’t dry up too fast, keep an eye on the gravy level during cooking, add in more water if the gravy looks like it’s drying up, taste test on the gravy.
- 8. It takes about 1 to 1½ hours or until the meat is tender and falling off the bone.
- 9. To check for doneness, poke the duck in the thigh with a skewer. If the juices run clear, the duck is cooked.
- 10. You can also add in dried bean curd and hard boiled eggs (with shell removed) and braised together at the last half an hour.
- 11. However I have a small wok, so we braised the bean curds and eggs separately after we removed the duck out from the wok. We pour the gravy into another pot and added in bean curds and eggs and simmer for at least half an hour.
- 12. Turn off heat and remove duck from wok, skim the fat from the surface of the sauce, pour the sauce and set aside.
- 13. Cut the duck into serving pieces and arrange on a serving platter then drizzle some gravy over the duck and serve.
People Who Like This Dish 7
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- Yinhomemade North Shore City, New Zealand
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The Rating
Reviewed by 1 people-
Prepared this dish without Galangal and it tasted splendid. I added the bean curd into the main pot rather then separate it. Family and friends loved it. Thank you for sharing this recipe, it is as authentic as it gets. A taste of home.
huang_lili777
in loved it
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" It was excellent "