Singapore Teochew Duck Recipes
SINGAPORE TEOCHEW DUCK
Make and share this Singapore Teochew Duck recipe from Food.com.
Provided by kiwidutch
Categories Duck
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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.
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