Name: Braised duck rice plate
Yield: Serves 4
Cuisine: Singaporean
Ingredients: 1 tbsp vegetable oil; 4 star anise or 2 tsp ground star anise vegetable oil; ½ head Chinese leaves, cut into chunks, or 4 heads bok choi; 1 tbsp cornflour mixed with 2 tbsp water; small bunch of spring onions, shredded; Steam-boiled rice; 1 whole duck; 6 shallots, chopped; 1 litre light chicken stock (fresh, instant or Asian stock); 500 ml dark soy sauce; 400 ml Chinese rice wine; 3 tbsp runny honey; 2 tsp salt

Preparation info

Serves
4

Difficulty
Medium

Appears in

Food and Travels

By Alastair Hendy

Published 2004

About

The duck is first poached, then roasted - and then the braising liquid makes gravy. Simple, and hugely effective.

Ingredients

1 whole duck
6 shallots, chopped
1 litre light chicken stock (

Asia
Singapore
Main course
South East Asia

Method

Sit the duck, bottom up, in a colander in the sink, then pour over a kettleful of boiling water, aiming inside as well as out. Leave the duck to drain. Put all the remaining ingredients apart from the vegetable oil, Chinese leaves and cornflour in a casserole pan (something in which the duck will snugly fit) and bring to a bubble, stirring to dissolve the honey. Then put in the duck, breast dow

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