Teochew Braised Duck

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

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

Asia
China
Chaoshan
Main course

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