Teochew Braised Duck

Preparation info
  • Serves


    • Difficulty


Appears in
Chinese Heritage Cooking

By Christopher Tan and Amy Van

Published 2018

  • About

Served during special occasions in some Teochew homes, this dish is also available year-round in Teochew restaurants. The duck is cooked slowly over low heat until the meat becomes meltingly tender and absorbs all the flavours of the sauce. Firm bean curd, fried bean curd puffs and hard-boiled eggs are sometimes added to the gravy.


  • Duck 1, about 1.75–2 kg (3 lb 14 oz–4 lb 6 oz), cleaned and pat dry


  1. Start preparations a day ahead. Rub duck all over with dark soy sauce, salt and five-spice powder until it is well coated. Place in a large bowl, cover with plastic wrap and set aside in the refrigerator to marinate overnight. Remove duck from the refrigerator and let it come to room temperature before you start cooking.
  2. Mix all seasoning ingredients together u