Teochew Braised Duck （潮州卤鸭）My mother in-law taught me how to cook the Teochew Braised Duck. However it is my long term partner at work helped me to fully mastered this dish. We both happened to a Cantonese and married a Teochew man. I was a new bride back then and she is a mother of three for 30 over years.
Each time I failed, she will point out my fault and I learn from there. Thank you to mother in-law for the basic and thanks to my dear old friend for the improvement.
Ingredients
Duck
Chinese five spices powder
Dark soya paste
3 tbsp mascavdo* (This will produces a thicker sauce.)
3 tbsp sugar
1 tsp salt
2 pcs cinnamon
1-2 whole anistar
1 small red onion
Water
* If you prefer a more watery sauce, use 6 tbsp of white sugar instead.
Method
Preparation for duck
1. Clean duck with coarse salt. Pluck all feathers.
2. Pour a flask of boiling water over the duck and into the stomach.
3. Wash and pat dry
4. Rub salt & five spices powder around the duck & some into the stomach.
5. Put the duck into the refrigerator overnight.
Cooking of duck
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| Step 1 to 4 |
1. Preheat the wok.
2. Add in mascavdo & white sugar.
3. Stir gently till the sugar melt
4. Add in the whole onion, cinnamon & anistar.
5. Put in the duck
6. Pour dark soya paste over the duck.
7. Pour water over the duck. Water must cover 70% of the duck.
8. Switch to high flame, cook the duck for 15 mins.
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| Step 5 to 8 |
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| Step 9 |
11. Repeat steps 9 &
10. Turn to medium - low flame.
12. After about 3-4 turns. Use a chopstick to poke into the thighs & drumlet area. If it pierce through, it means it is done.
13. Remove the duck, cool for 1-2 hrs chop & serve with the braising sauce.
* If you have an additional duck to braised, Just prep the duck as usual. After removing the cooked duck from the wok, put the second duck inside. Continue from Step 5 onward.
