Thursday, October 18, 2007

Braised duck traditional Teochew-style

1 duck, about 2 1/2kg

1 tsp five spice powder
1 tsp black pepper powder
1 tsp salt
20g galangal (lengkuas), sliced
2 Tbsps oil
2 Tbsps brown sugar
2 Tbsps white sugar
100g rock sugar

For the spice pouch:
1 stick cinnamon
8g licorice (gan cao)
150g dried tangerine peel
5 star anise
2 cloves
10g white peppercorns, smashed
50g galangal
2 litres water
60ml Chinese rose wine or rice wine

1 Tbsp dark soya sauce (for colour)
4 Tbsps light soya sauce
3 Tbsps coarse salt or to taste

Garlic sauce:
Mix together:
2 Tbsps rice vinegar
1/2 Tbsp chopped garlic
1/2 tsp sugar

Chilli sauce:
Mix together:
1 Tbsp bottled garlic chilli sauce
1 Tbsp sugar
3 Tbsps rice vinegar
1 stalk Chinese parsley for garnishing

1. Wash duck thoroughly and pat dry with kitchen towel.

2. Mix the marinade and rub into the duck cavity. Close the cavity using a bamboo skewer. Leave duck to marinate for an hour in the refrigerator.

3. Bring 125 litres of water to a boil in a wok. Turn off the heat and lower the duck in the water to wash it briefly (inside and out). Remove duck to a colander to drain.

4. Heat the oil in a wok and add the sugar to melt over a low fire. Stir continuously until it caramelises. Set aside.

5. Place the spices — cinnamon, licorice, dried tangerine peel, star anise, cloves, peppercorns and galangal in a cotton pouch. Secure.

6. In a wok big enough to fit the duck, bring 2 litres of water, rock sugar and spice pouch to a boil. Lower the heat to medium and simmer for 30 minutes.

7. Add the caramel, duck and seasonings. Simmer for 2 to 2 1/4 hours, turning the duck every 20 minutes.

8. Turn off the fire and leave the duck to immerse in the sauce for another hour.

9. Cut the duck into pieces and garnish with Chinese parsley. Serve with chilli and garlic sauce.

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