Singapore Teochew Duck

Recipe by kiwidutch
READY IN: 1hr 50mins




  • 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.