Duck Braised in Fragrant Soy

Name: Duck Braised in Fragrant Soy
Prep time: 30 min
Cook time: 2 h 20 min
Total time: 2 h 50 min
Yield: Serves 6-8
Cuisine: Singaporean
Ingredients: 5 cinnamon sticks; 10 cloves garlic, crushed; 2 tablespoons sugar; 1 teaspoon five spice powder; 15 star anise pods; 3 tablespoons black soy sauce; 20 cloves; 1 fresh duck (about 2 kg/4 lbs); 4 tablespoons rice vinegar or white vinegar; 1 finger-length chilli, deseeded and minced (optional); 5 cm (2 in) fresh galangal or ginger root, peeled and bruised; ½ cup (125 ml) soy sauce; ½ tablespoon oil; 5 cloves garlic, minced; 16 cups (4 litres) water; 10 shallots, peeled and lightly bruised

Preparation info

Serves
6-8

Difficulty
Easy
Ready in
3 hr

Appears in

The Food of Singapore

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.

Ingredients

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

Asia
Singapore
Main course
South East Asia
Street Food

Method

To prepare the Garlic and Vinegar Sauce, mix all the ingredients a bowl and set aside.
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