Duck Braised in Fragrant Soy

Preparation info
  • Serves


    • Difficulty


    • Ready in

      3 hr

Appears in
The Food of Singapore: Simple Street Food Recipes from the Lion City

By Djoko Wibisono

Published 2015

  • About

A Teochew recipe usually made with goose, this simple but tasty method of braising in soy flavoured with cinnamon, star anise and cloves works equally well with duck or chicken.


  • 1 fresh duck (about 2 kg/4 lbs)
  • 1 teaspoon


  1. To prepare the Garlic and Vinegar Sauce, mix all the ingredients a bowl and set aside.
  2. Bring a kettle of water to a boil. Clean the duck and remove as much fat as possible. Scald the outside of the duck with hot water to remove the remaining wax and fat, then set it aside to drain. Rub the duck inside and out with the five spice powder, crushed garlic and black