Name: Teochew Braised Duck
Yield: Serves 4–5
Cuisine: Teochew
Ingredients: Cinnamon 1 stick; Duck 1, about 1.75–2 kg (3 lb 14 oz–4 lb 6 oz), cleaned and pat dry; Ginger 5-cm (2-in) knob, peeled and pounded into coarse fragments; Water 1 litre (32 fl oz / 4 cups); Bay leaves 2; Superior dark soy sauce 125 ml (4 fl oz / ½ cup); Teochew chilli dip as desired; Dried tangerine peel 2–3 pieces, or about half a tangerine’s worth; Superior dark soy sauce 4 Tbsp; Shallots 4, peeled and thinly sliced; Galangal 5-cm (2-in) knob, peeled and pounded into coarse fragments; Salt 1 Tbsp; Five-spice powder 1 Tbsp; Cooking oil 3 Tbsp; Sugar 5 Tbsp; Superior light soy sauce 375 ml (12 fl oz / 1½ cups); Garlic 8 cloves, peeled and thinly sliced

Preparation info

Serves
4–5

Difficulty
Medium

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.

Ingredients

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

Method

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.
Mix all seasoning ingredients together u

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Teochew Braised Duck

Ingredients

Method

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