Ingredients:
- 1kg Duck – chopped into pieces
- 10 Chinese Mushrooms (optional) – washed
- 90g Young Ginger (子姜) or Old Ginger – sliced
- 50g Galangal
- 4 cloves Garlic – crushed
- 1/2 cup Shaoxing Wine
Seasonings:
- 2 cubes Fermented red bean curd (南乳,Nam yee)
- 1 tbs Fermented Soya Bean Paste (Taucu)
- 1 tbs Chu Hou Sauce
- 1 tbs Oyster sauce
- 1 tsp Sugar
Directions:
- Place all the duck pieces on a baking tray and broil for about 10-15 mins in the oven or until skin is browned.
- Saute garlic, ginger and galangal with oil.
- Add in duck and seasonings, stir to coat.
- Add mushrooms, Shaoxing wine and leave to boil for about 5 mins.
- Pour in just enough water to cover all the ingredients. Bring to boil and lower heat to simmer until meat is tender and sauce is thick (at least 1 hr). I would suggest cooking this the day before to let the flavours develop.
Braised Duck with Dark Soy Sauce
Ingredients
Duck 1 1/5 kg / 千克 [1 pc]
Garlic 3 pcs
Ginger (s) 3 slices
Green onion(s) 2 pcs [sectioned]
Preserved plums 8 pcs
Dried sour plums 8 pcs
Cooking wine 1 tbsp / 湯匙
Marinade
Premium Oyster Sauce 2 tbsp / 湯匙
Salt 1/2 tsp / 茶匙
Premium Dark Soy Sauce 125 ml / 毫升
Double Deluxe Soy Sauce 3 Tael / 兩
Rock sugar 50 g / 克
Water 500 ml / 毫升
- Mix duck with marinade.
- Pan-fry duck in 2 tbsp oil until light golden yellow. Saute garlic, green onions and ginger with the duck until fragrant.
- Sprinkle with wine. Add preserved plums and dried sour plums. Stir in sauce mix and cook on low heat for about 1 hour until tender.
Teochew Braised Duck
Traditional Braised Version
Time: 1.5-2 hours (30 min active)
Ingredients
1 whole duck (about 2kg) – cleaned and dried with paper towels
1 tbsp (15g) of salt
2 tbsp (30g) thick and dark soy sauce
2 tsp (10g) five spice powder
2 tbsp oil
2 tbsp palm sugar (use brown sugar if unavailable)
100g skin-on ginger, sliced thickly
2 garlic cloves, smashed with skin on
1 litre of water
1 piece of cinnamon stick (or 5g / 1 tsp of cinnamon powder)
2 star anise pods
5 tbsp (75ml) of light soy sauce
Method
- Place duck in a large mixing bowl or pan. Rub salt, five spice powder and dark soy sauce all over the duck, including inside the cavity.
- Stuff 3 ginger slices inside the cavity. Leave to rest for 1-2 hours in the fridge.
- Heat the oil in a wok or pot (large enough to fit the duck), add palm sugar to caramelise. Add ginger, garlic and the whole duck to coat evenly in the sauce.
- Add water, soy sauce, cinnamon and star anise to the mixture. Water levels should reach halfway up the duck.
- Bring to a boil and reduce heat to medium-low. Baste the top part of the duck with sauce for the first 20 min and turn the duck over every 30 min to ensure even cooking.
- Braise the duck gently for 1.5-2 hours until meat is tender and sauce has thickened. Turn off the heat source.
- Remove duck from wok, cut into portions and arrange on a serving platter. Skim off fat from the sauce’s surface, strain and drizzle some sauce over the duck. Serve with rice.
Braised Ginger Duck
Ingredients: 
1 whole duck
150gm fresh young gingers
1 tablespoon salt
3 tablespoon light soy sauce
1 1/2 tablespoon dark soy sauce
1 teaspoon sugar
2 tablespoon tapioca or corn starch (mix with double the ratio of water for thicken purpose)
Method:
1) Clean duck and chop it into usual serving sizes.
2) Scrape skin off gingers and cut them into thin slices.
3) Heat up the wok. Add in salt. Put in ginger slices to fry till they become dry.
4) Add about 2 tablespoon cooking oil and continue to fry ginger slices till the edges begin to brown.
5) Add in the duck pieces to fry with the ginger slices.
6) Add in light soy sauce, sugar and dark soy sauce. Fry the duck till the meat changes color to cooked meat.
7) Add in water to cover about an inch above the duck meat.
8) Drain mixture into a stew pot (clay pot may be used) and bring heat up to boil.
9) When mixture starts to boil, lower the heat and allow it to boil for about 2 hours.
10) Stir (to ensure meat do not stick to the bottom of the pot, especially if clay pot is used) and check if duck meat has softened. Otherwise, continue with the braising and add more water (warm) if necessary.
11) There should be sufficient sauce to cover half the amount of duck meat when done. Add more soy sauce to taste if necessary.
12) When done remove duck and ginger into serving dish. Mix tapioca or corn starch mixture slowly to the sauce to thicken over low heat. Add thickened sauce to the duck and ginger and garnish dish with cut Chinese parsley to serve.
Note:
Choose duck that is slender and does not have too much fat. If the duck has too much fat under the skin, Grandma would sometimes cut the duck into 4 big sections and put them in a heated wok, skin down, to drain some of the oil first before chopping them up into smaller frying sizes.
Grandma would also select young ginger shoots, especially the very young ones that are usually broken off as discards, to use for this dish. According to her, these are more fragrant, tender and no less spicy. More gingers might be added for spiciness. This recipe uses no other spices or herbs to maintain the authentic taste and fragrance of the ginger as it is supposed to be by name. Some might add a tablespoon or so Chinese rice wine, before thickening is added, to enhance the taste according to preference.
Teochew Braised Duck (Lo Ack/滷鸭)
Ingredients:
2 tablespoons sea or kosher salt, divided
4- to 5-pound duck, rinsed and patted dry with paper towels
2 cups water, plus more as needed
1/2 cup dark soy sauce
2 plump stalks lemongrass, trimmed, bruised, and halved
1-inch piece fresh galangal, smashed
1 tablespoon sugar
4 whole cloves
4 star anise pods
Two 2-inch sticks cinnamon
1 teaspoon black peppercorns
Chili-Lime Dipping Sauce (recipe follows)
Method：
Rub 1½ tablespoons of the salt evenly all over the duck, including inside the cavity.
In a large wok or Dutch oven (or any vessel large enough to hold the whole duck), mix together the water, soy sauce, lemongrass, galangal, sugar, cloves, star anise, cinnamon, peppercorns, and remaining salt. Bring to a boil.
Reduce the heat to medium-low. Gently lower the duck into the wok. The liquid should reach halfway up the duck. Top it off with additional water if necessary.
For the first 20 minutes, baste the duck every 5 minutes or so to color it evenly. Cover and simmer for another 40 to 60 minutes, or until the meat is fall-off-the-bone tender, flipping the duck halfway through cooking. If the sauce looks like it’s drying up, add more water, ¼ cup at a time.
Total cooking time should be 1 to 1½ hours. To check for doneness, poke the duck in the thigh with a chopstick. If the juices run clear, the duck is cooked. Or, use a meat thermometer to check if the internal temperature has reached 165 degrees F.
Turn off the heat and leave the duck immersed in the sauce for another hour if desired.
Cut the duck into serving pieces and arrange on a serving platter. Skim the fat from the surface of the sauce, then drizzle the sauce over the duck. Serve with freshly steamed rice and the dipping sauce.
Chili-Lime Dipping Sauce
Time: 15 minutes
Makes: About 1/2 cup
4 cloves garlic
2 long, fresh red chilies (such as Holland or Fresno), or 2 tablespoons prepared chili paste
8 tablespoons key lime juice (from 8 small limes)
Salt
Pound the garlic and chilies in a mortar with a pestle, or whirl in a small food processor, until a coarse paste forms. Add the lime juice and salt to taste and mix well.
Chinese Ginger Duck – 姜麻鴨
Ingredients:
1 whole duck (get the butcher to cut it up for you)
‘Bentong ginger’ – About 300g worth of ginger (skin removed and sliced) – I like my dish with a lot of ginger but for a less spicy dish, use about 200g worth
4 cloves garlic, smashed
3-4 tablespoons light soy sauce, or more to taste
1 teaspoon dark soy sauce
1 tablespoon Chinese Shaoxing Wine
2 cups water
1 teaspoon cornstarch dissolved in 1 tablespoon water to thicken (optional)
Method:
As duck releases a lot of moisture and oil while cooking, you will have to dry-fry the duck pieces before cooking the duck with ginger.
Heat up your wok until almost smoking. Turn heat to medium. Add all the duck pieces into the wok and dry fry until the surface turns whitish. You do not have to add oil for this step. Once you see the duck about half cooked, remove from wok and place in dish. Set aside.
Clean the wok. Heat until almost smoking again. Add 3 tablespoons of oil and swirl to coat. Turn heat to low and add ginger slices and smashed garlic cloves. Fry until aromatic. Add in the duck pieces from earlier, turn up the heat. Add soy sauce and Chinese shaoxing wine. Add water, bring to a boil and turn heat to low. Cover and allow to braise for at least 30 minutes.
Do a taste test and add more soy or salt if required. If you want a thicker sauce, add a mixture of 1 teaspoon cornstarch dissolved in 1 tablespoon of water. If not, once you are happy with the flavours, remove from wok and either serve immediately or the next day. If serving the next day, allow to cool to room temperature before covering and placing in fridge.
Teochew Braised Duck
Ingredients
- 1 large duck, clean weight about 2-2.5kg
- 2 tbsp thick soy sauce
- 1 tsp Chinese Five Spice powder
- ½ tsp salt
- 2 tbsp oil
- 2 tbsp sugar
- 1.5-2 litres water
Ingredients (A)
- 5cm piece cinnamon stick
- 100g galangal, sliced thickly
Seasoning (B)
- 200ml light soy sauce
Method
Clean duck well and pat-dry with several pieces of paper towels. Rub the inside and outside of the duck with salt, five spice powder and thick soy sauce. Stuff 3-4 slices of galangal in the duck cavity leaving the rest of the galangal aside. Leave aside for 1-2 hours.
Heat oil in a wok and add sugar. Cook until caramelised. Put in duck and coat well with the caramel. Pour in water gradually and add ingredients (A) and seasoning (B). Bring to a boil, then reduce the heat and cook for 1½-2 hours or until duck is tender and the sauce is thick. (Turn the duck occasionally through the process of braising.) Dish out the duck and cut into bite-sized pieces.
- 1kg Duck – chopped into pieces
- 10 Chinese Mushrooms (optional) – washed
- 90g Young Ginger (子姜) or Old Ginger – sliced
- 50g Galangal
- 4 cloves Garlic – crushed
- 1/2 cup Shaoxing Wine
Seasonings:
- 2 cubes Fermented red bean curd (南乳,Nam yee)
- 1 tbs Fermented Soya Bean Paste (Taucu)
- 1 tbs Chu Hou Sauce
- 1 tbs Oyster sauce
- 1 tsp Sugar
Directions:
- Place all the duck pieces on a baking tray and broil for about 10-15 mins in the oven or until skin is browned.
- Saute garlic, ginger and galangal with oil.
- Add in duck and seasonings, stir to coat.
- Add mushrooms, Shaoxing wine and leave to boil for about 5 mins.
- Pour in just enough water to cover all the ingredients. Bring to boil and lower heat to simmer until meat is tender and sauce is thick (at least 1 hr). I would suggest cooking this the day before to let the flavours develop.
– See more at: http://www.pigpigscorner.com/2009/06/braised-duck-with-ginger.html#sthash.RNGnjJN1.dpuf
Ingredients:
- 1kg Duck – chopped into pieces
- 10 Chinese Mushrooms (optional) – washed
- 90g Young Ginger (子姜) or Old Ginger – sliced
- 50g Galangal
- 4 cloves Garlic – crushed
- 1/2 cup Shaoxing Wine
Seasonings:
- 2 cubes Fermented red bean curd (南乳,Nam yee)
- 1 tbs Fermented Soya Bean Paste (Taucu)
- 1 tbs Chu Hou Sauce
- 1 tbs Oyster sauce
- 1 tsp Sugar
Directions:
- Place all the duck pieces on a baking tray and broil for about 10-15 mins in the oven or until skin is browned.
- Saute garlic, ginger and galangal with oil.
- Add in duck and seasonings, stir to coat.
- Add mushrooms, Shaoxing wine and leave to boil for about 5 mins.
- Pour in just enough water to cover all the ingredients. Bring to boil and lower heat to simmer until meat is tender and sauce is thick (at least 1 hr). I would suggest cooking this the day before to let the flavours develop.
– See more at: http://www.pigpigscorner.com/2009/06/braised-duck-with-ginger.html#sthash.RNGnjJN1.dpuf
Ivory Bai Yan 