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Duck Braised in Fragrant Soy Recipe

Duck Braised in Fragrant Soy Recipe

Duck Braised in Fragrant Soy Recipe

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 five spice powder
  • 10 cloves garlic, crushed
  • 3 tablespoons black soy sauce
  • 1/2 tablespoon oil
  • 2 tablespoons sugar
  • 10 shallots, peeled and lightly bruised
  • 5 cm (2 in) fresh galangal or ginger root, peeled and bruised
  • 5 cinnamon sticks
  • 15 star anise pods
  • 20 cloves
  • 1/2 cup (125 ml) soy sauce
  • 16 cups (4 litres) water
  • Garlic and Vinegar Sauce
  • 5 cloves garlic, minced
  • 1 finger-length chilli, deseeded and minced (optional)
  • 4 tablespoons rice vinegar or white vinegar

Method :

  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 soy sauce.
  3. Place the oil in a big pot, add the sugar and heat over low heat until the sugar caramelises, about 10 minutes. Add the shallots and galangal, and stir to mix well. Then add the cinnamon, star anise, cloves and stir again. Add the soy sauce and water, increase the heat to high and bring to a boil.
  4. Add the duck with its seasonings, and simmer, covered, over low heat for 11/2 hours. Remove the cover and simmer for another 30 minutes. Add more water if needed Remove the duck from the pot and set aside to cool. Strain the sauce into a saucepan and discard the solids. Skim the fat from the sauce, then simmer until it reduces to a gravy.
  5. Debone the duck and cut into serving slices. Serve with small bowls of the Garlic and Vinegar Sauce and warm gravy on the side.

Serves 6-8
Preparation time : 30 mins
Cooking time : 2 hours 20 mins

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Source :
the food of Singapore
Simple Street Food Recipes from the Lion City
by David Wong & Djoko Wibisono
photos by Luca Invernizzi Tettoni
introduction by Lee Geok Boi

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See also Singapore Cooking “Chicken in Coconut Curry Recipe – Ayam Lemak”