Singapore Teochew Duck

Submitted by kiwidutch

• Ready In: 1hr 50mins
• Ingredients: 14
• Serves: 4

ingredients

• 2267.96 g duck hindquarters, rinsed and dried,skin on (can use a whole duck cut into pieces or breasts)
• 2.46 ml five-spice powder
• 113.39 g galangal, peeled and sliced
• 59.14 ml sugar
• 3 clove garlic, chopped
• 2 star anise
• 1 cinnamon stick
• 14.79 ml dark soy sauce
• 29.58 ml light soy sauce
• chili sauce (or use sambal oelek)
• 6 fresh hot red chilies
• 2 clove garlic
• 78.78 ml rice vinegar
• green onion, garnish

directions

1. 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.
2. The taste will vary considerably depending on the chiles.
3. I use sambal oelek instead.
4. Combine sugar and 1 T water in small saucepan and stir over low heat until sugar dissolves.
5. Increase heat and boil without stirring until medium caramel colour.
6. Remove from heat and carefully add 1 cup water (mixture will spit).
7. Stir over heat until smooth.
8. 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.
9. Add enough water to come about half way up the duck pieces.
10. Bring to simmer and skim any scum that comes to the surface.
11. Braise duck on low simmer for about 1 to 1 1/2 hours.
12. Remove duck from liquid and refrigerate.
13. Defat the liquid (cooled overnight is best).
14. Return sauce to heat and reduce until syrupy.
15. Take all the skin off duck, reserve.
16. (See note below).
17. Take meat off the duck, chop into bite size pieces, add it to the reheated sauce, and serve the whole lot on a platter.
18. Chili sauce is served alongside, with steamed rice.
19. Notes: I salt the skin and broil them until crispy, chop them up and sprinkle over the platter with chopped green onions.
20. Recipe works fine with breasts too.
21. Leave the duck in the pot with the liquid while refrigerating overnight.
22. Then defat.
23. add duck meat to sauce while reducing (about halfway through).
24. If you wait until syrupy, there is very little liquid left.

Reviews

[Jangomango]

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.

 

[KitchenManiac]

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!

 

[JenPo]

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!