Made This Recipe? Add Your Photo
Prep 20 mins
Cook 1 hr 30 mins
- 5 lbs duck hindquarters, rinsed and dried,skin on (can use a whole duck cut into pieces or breasts)
- 1⁄2 teaspoon five-spice powder
- 4 ounces galangal, peeled and sliced
- 1⁄4 cup sugar
- 3 cloves garlic, chopped
- 2 star anise
- 1 cinnamon stick
- 1 tablespoon dark soy sauce
- 2 tablespoons light soy sauce
- chili sauce (or use sambal oelek)
- 6 fresh hot red chilies
- 2 cloves garlic
- 1⁄3 cup rice vinegar
- green onion, garnish
- For Chili Sauce: Blend all ingredients in a blender or m& p, season to taste with sugar and salt and add a little water to dilute if necessary.
- The taste will vary considerably depending on the chiles.
- I use sambal oelek instead.
- Combine sugar and 1 T water in small saucepan and stir over low heat until sugar dissolves.
- Increase heat and boil without stirring until medium caramel colour.
- Remove from heat and carefully add 1 cup water (mixture will spit).
- Stir over heat until smooth.
- Transfer mixture to heavy pan large enough to hold duck (roasting pan is good), as close as possible to a single layer, add 5-spice powder, garlic, galangal, sugar syrup, soy sauces, star anise and cinnamon.
- Add enough water to come about half way up the duck pieces.
- Bring to simmer and skim any scum that comes to the surface.
- Braise duck on low simmer for about 1 to 1 1/2 hours.
- Remove duck from liquid and refrigerate.
- Defat the liquid (cooled overnight is best).
- Return sauce to heat and reduce until syrupy.
- Take all the skin off duck, reserve.
- (See note below).
- Take meat off the duck, chop into bite size pieces, add it to the reheated sauce, and serve the whole lot on a platter.
- Chili sauce is served alongside, with steamed rice.
- Notes: I salt the skin and broil them until crispy, chop them up and sprinkle over the platter with chopped green onions.
- Recipe works fine with breasts too.
- Leave the duck in the pot with the liquid while refrigerating overnight.
- Then defat.
- add duck meat to sauce while reducing (about halfway through).
- If you wait until syrupy, there is very little liquid left.
Well, what can I say, Mean, you've done it again! Easiest duck dish in the world. Fabulous flavour and texture. It's basically just simmering duck pieces in highly flavoured liquid. This would be great for a beginner. Good way to use up all those spices sitting in the pantry for months.
This is good...as good as what you would in a good Singapore teochew stall. Very authentic. Five star plus! Didn't change the recipe at all. It is PERFECT!
This was great! I have never made duck before, so it was good this was so easy. It was a bit too spicy for my daughter, but we loved it that way. It took me a while to find the galangal, but it was worth it. Better than any restaurant version around here. Thanks!