The best part of Teochew Braised Duck is the slightly sweetened soy sauce gravy. I used to dip plain white bread in the sauce after all the duck, egg, and tofu are gone. I can eat this bread and soy sauce gravy all day. While I did not learn how to cook this dish when I was growing up in Singapore, the aroma of the simmering duck and distinctive gravy definitely made an imprint in my memory. I managed to replicate the taste exactly as I remembered after adjusting the seasoning bit by bit in this maiden attempt at braising duck. Another successful weekend experimenting in the kitchen! 🙂
- Prep Time: 1 hour
- Cook Time: 1.5 hour
- One whole duck
- 2 Tbsp dark soy sauce
- 1 tsp five spice powder
- 200g galangal (nam ginger), cut into thick slices
- 3 Tbsp canola oil
- 100g ginger, cut into thick slices
- 10 cloves garlic
- 2 bay leaves
- 2 cinnamon stick
- 5 start anise
- 10 cloves
- 8 Tbsp sugar
- 1 cup dark soy sauce
- 2 Tbsp fish sauce
- 2 Tbsp light soy sauce
- 1 1/2 Tbsp five spice powder
- 8 hard-boiled eggs
- 2 large tofu, cut into 8 pieces, pan fried.
- About 2 litre boiling water, enough to simmer the duck
- Marinade the duck the night before. Wash and pat dry the duck. Rub 2 Tbsp dark soy sauce mix with one teaspoon five spice powder all over the duck both on the outside and inside. Stuff a few slices of galangal in the cavity. Cover and refrigerate overnight.
- Remove the duck from the refrigerator one hour before cooking and bring it to room temperature. Prepare the hard-boiled egg and tofu in the mean time.
3. Heat 3 Tbsp oil in the wok over medium high heat. Stir fry the galangal, ginger, garlic, cinnamon stick, anise, and cloves until fragrant. Add the sugar and continue to cook until the sugar caramelizes.
4. Add the light and dark soy sauce, fish sauce, and five spice powder. Bring to a boil and add the duck. Prick the skin with a bamboo skewer. Turn the duck over every 5 minutes to ensure the skin is evenly coated with the sauce. Continue for another 15 minutes.
- Add enough boiling water to barely cover the duck. Lower the heat and simmer the duck for another 1 hour. Turning the duck every 15 minutes to ensure it is cooked evenly.
- Add the hard-boiled eggs and fried tofu, ensure that every piece is submerged in the gravy. Bring to a boil again. Then turn off heat. Let the duck, eggs, and tofu sit in the gravy for another hour.
- Remove the duck and cool completely. Cut into slices. Arrange on a serving platter with the braised eggs and tofu. Drizzle some gravy over the duck if desired. Serve with plain rice, yam rice, or noodles.