Anyone yearning for savoury Chinese braised duck (滷鸭)? Well, you may want to give this recipe a try. Not only are the ingredients used to make this braised duck very common, but it is also easy to cook for the whole family. What then can you do with the excess sauce from making this braised duck? You can use the sauce to braise other dishes as well such as tao pok, eggs, mei cai (梅 菜) and sea cucumber.
- Prep Time
- Cook Time
- Difficulty Level Advanced
- (4.7 /5)
- (7 Rating)
- 2 kg duck
- 90g blue ginger (南 姜)
- 7g cinnamon (肉 桂)
- 5g star anise (八 角)
- 50g sugar
- 2 tablespoon black soya sauce
- 1 teaspoon salt
- 500ml water
- 1. Rub the whole duck (including the head and tongue and clear all the organs) inside out with salt and rinse away the salt with water. Note: Some ducks may have wax. So got to make sure that the wax is removed too while washing.
- 2. Fold the wings and legs inward for easy braising.
- 3. Turn on small fire to fry the black soya sauce and sugar. If is too dry, add 2 tablespoon of water. Stir fry till it melt.
- 4. Add in the blue ginger, cinnamon and star anise. Stir fry for about 5mins.
- 5. Put in the duck and let it simmer for 5mins.
- 6. Add water and salt (at least half of the duck must be covered with water) into the wok and let it simmer for about 10mins.
- 7. Shower the duck (inside out) with the gravy until it is coated with black sauce evenly.
- 8. In order to have a uniform brown colour duck, continue to simmer and turn the duck every 15 minutes for the next one and a half hour.
- 9. To test whether the duck has been cooked, simply poke a chopstick into the thigh and the breast meat. If the chopstick goes through the meat without much effort, it means the duck has been cooked.
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