SINGAPOREAN BRAISED DUCK
The Singaporean flavors of star anise, galangal and molasses-like soy sauce are a natural with duck - they may seem unfamiliar for some, but they parallel the idea of pairing fruits or warm winter spices with the bird. Reflecting her modern sensibility, Cheryl Lu-Lien Tan took this recipe from her grandmother and tweaked it to serve the duck at a slightly pink medium rather than fully cooked. Of course, you may cook it through if you prefer.
Provided by Francis Lam
Categories dinner, one pot, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Trim the duck of any visible excess fat, especially from the tail area. Mix together the salt and five-spice powder, and season the duck all over, including inside the cavity, and marinate, refrigerated, for 2 hours or overnight. Rinse the duck with fresh water inside and out.
- Place a large wok or Dutch oven over medium heat, and add the sugar. After it liquefies, watch it carefully as it caramelizes to a medium brown, swirling the pot occasionally to help it color evenly. Add the star anise, garlic and ginger, and stir to coat in the caramel, and to keep the caramel cooking until it's a dark brown, but not burned. Stir in 1 cup of water to dissolve the caramel, then add the kecap manis.
- Add duck, breast side up, then add water to come up halfway, submerging the legs. Raise the heat to bring the liquid to a boil, then turn the heat down to a very gentle simmer, just barely bubbling.
- Cook for 15 minutes, then carefully flip the duck so the breast side is down. Cook 15 minutes, then flip again. Taste the liquid, and add salt or more kecap manis to taste. Cook 15 minutes, then flip so the breast side is down again. Cook another 5 to 15 minutes, until the breast is cooked to your liking. Traditionally it should be cooked through, but Tan's spin is to remove the duck when the breast meat is 135 to 140 degrees, or medium. To use a traditional test, poke a chopstick in the thickest parts of the duck thigh and breast; if it goes through without too much resistance, it's done.
- Remove the duck to a platter or cutting board, and tent with foil. Let it rest for 10 minutes. Add the tofu and eggs to the sauce, and simmer them gently for 10 minutes, until stained and hot. Skim the sauce of any floating fat if necessary, and serve it all with rice and chile sauce.
Nutrition Facts : @context http, Calories 1281, UnsaturatedFat 69 grams, Carbohydrate 16 grams, Fat 115 grams, Fiber 2 grams, Protein 46 grams, SaturatedFat 38 grams, Sodium 2568 milligrams, Sugar 7 grams
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.
More about "singaporean braised duck recipes"
TEOCHEW BRAISED DUCK - RASA MALAYSIA
Web Dec 9, 2009 In a large wok or Dutch oven or any vessel large enough to hold the whole duck, mix together the water, soy sauce, lemongrass, …
From rasamalaysia.com
4.6/5 (11)Total Time 1 hr 50 minsCategory Chinese RecipesCalories 42 per serving
From rasamalaysia.com
4.6/5 (11)Total Time 1 hr 50 minsCategory Chinese RecipesCalories 42 per serving
- 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.
ROASTED BRAISED DUCK - THE WOKS OF LIFE
Web Jan 24, 2015 Roasted Braised Duck: Recipe Instructions Rinse the duck inside and out and thoroughly pat dry. Remove the tail. Heat 1 …
From thewoksoflife.com
4.6/5 (22)Category Chicken And PoultryCuisine ChineseTotal Time 1 hr 30 mins
From thewoksoflife.com
4.6/5 (22)Category Chicken And PoultryCuisine ChineseTotal Time 1 hr 30 mins
- Rinse the duck inside and out and thoroughly pat dry. Remove the tail. Heat 1 tablespoon oil in a wok over medium heat, and swirl it around to coat the wok.
- Lower the duck into the wok breast side down, and let the skin brown and crisp up slightly. Spoon the oil over the parts of the duck that aren’t touching the oil. You will end up with a lot more oil than you started with, as the fat renders out of the duck. Turn off the heat.
- In a large pot (big enough to accommodate the duck laying flat) over medium heat, add a tablespoon of the fat from the wok, and cook the ginger and garlic for about 1 minute. Stir in the sugar until it’s melted.
- Add the cooking wine, dark soy sauce, light soy sauce, rice vinegar, anise, cloves, bay leaves, peppercorns, dried orange peels, 3 cups water and the duck. The liquid should come up about halfway up the duck. Add a little more water as needed.
SINGAPORE TEOCHEW BRAISED DUCK (LOR ARK) - WHAT TO …
Web Sep 29, 2020 HOW TO MAKE SINGAPORE TEOCHEW BRAISED DUCK 1. Prepare the duck Trim off any excess fat from the duck. Remove …
From whattocooktoday.com
5/5 (2)Category EntreeCuisine ChineseTotal Time 2 hrs 15 mins
From whattocooktoday.com
5/5 (2)Category EntreeCuisine ChineseTotal Time 2 hrs 15 mins
- Trim off any excess fat from the duck. Remove any giblets or neck for other use. Bring a large pot of water to a boil
- Preheat a large braising pot or wok. Add cooking oil. Add garlic, shallots, ginger, and galangal and stir fry until aromatic, about 3 minutes or so. Add the rest of the spices followed by the dark soy sauce and regular soy sauce. Add the duck, doesn't matter breast side up or down in this case. Top up with some water just enough to cover the duck
- Turn on saute mode. When it says "hot", add the cooking oil and add garlic, shallots, ginger, and galangal and stir fry until aromatic, about 3 minutes or so. Add the rest of the spices followed by the dark soy sauce and regular soy sauce. Add the duck, doesn't matter the breast side up or down in this case. Top up with some water just enough to cover the duck
- Cut the tau kwa into large pieces. Peel the hard-boiled eggs. Place them in the braising liquid and let them braise over medium heat for about 20-30 minutes. If you are using instant pot, you can turn the saute mode back again. If you have a glass lid, I recommend to cover it so it won't splatter. You can also transfer the liquid out into a large pot and braise it on the stove instead of instant pot. Remove tau kwa and eggs
HOKKIEN BRAISED DUCK (LOR ARK) - THE BURNING KITCHEN
Web Aug 18, 2018 Clean the duck thoroughly (see tips), then blanch it for a few minutes in a wok of boiling water. Remove any remnant feathers. Rub all over with coarse salt, then rinse thoroughly. Pat dry and rub each of the …
From theburningkitchen.com
From theburningkitchen.com
BRAISED DUCK - THE MEATMEN
Web Aug 27, 2015 Directions. 1. Rub salt over duck and let it marinate for 20mins. Mark as complete. 2. Wash off salt and also wax from the under wing and thighs of the duck. Mark as complete. 3. Scald duck with …
From themeatmen.sg
From themeatmen.sg
RECIPE: ITEK SIO (PERANAKAN BRAISED DUCK)
Web Oct 1, 2019 Itek Sio (Peranakan Braised Duck) Serves 6 to 8 INGREDIENTS 1 duck, cleaned and cut into half (lengthwise) 80g tamarind (assam), mixed with 3 cups water and strained 300g shallots, pounded …
From guide.michelin.com
From guide.michelin.com
KIN MEN SENG HENG | SINGAPORE SINGAPORE - FACEBOOK
Web Singapore’s First Halal Hokkien Braised Duck. Traditional recipe since 1976! Kin Men Seng Heng, Singapore. 767 likes · 17 talking about this · 87 were here. Singapore’s First Halal Hokkien Braised Duck. Traditional …
From facebook.com
From facebook.com
CHINESE BRAISED DUCK LEGS: EASY RECIPE! - THE WOKS OF LIFE
Web Apr 26, 2020 Rinse the duck legs and trim off any excess fat (set aside to render down for long-term storage). Pat dry with a paper towel. Preheat your oven to 400 degrees. Heat a deep skillet or Dutch oven over medium …
From thewoksoflife.com
From thewoksoflife.com
TAU YEW BAK (BRAISED PORK IN SOY SAUCE) - GREEDY GIRL GOURMET
Web Oct 9, 2022 Cuisine Chinese, Nyonya, peranakan, singaporean Servings 2 people (with rice and other dishes) Calories 456 kcal Equipment Pot Ingredients 0.55 lb pork (250g) …
From greedygirlgourmet.com
From greedygirlgourmet.com
TEOCHEW BRAISED DUCK RECIPE - IEATISHOOTIPOST
Web Dec 4, 2015 Add soy sauce, sugar and 2 bowls of water. 3. Bring sauce to a boil and add the duck 4. Add enough water so that 3/4 of the duck is submerged 5. Slowly braise for …
From ieatishootipost.sg
From ieatishootipost.sg
SECRET REVEALED! BEST CHINESE BRAISED DUCK RECIPE ... - YOUTUBE
Web Best Chinese Braised Duck Recipe 潮州卤鸭 Teochew or Chiu Chau style • How to cook duck Spice N' Pans 937K subscribers Subscribe 354K views 5 years ago Braised duck …
From youtube.com
From youtube.com
SINGAPOREAN BRAISED DUCK RECIPE - NYT COOKING
Web 1 5-pound duck, whole; 2 tablespoons kosher salt, plus more to taste; 2 tablespoons Chinese five-spice powder; 8 teaspoons sugar; 4 pods star anise; 15 cloves garlic, lightly …
From morelink.live
From morelink.live
15 BRAISED DUCK SINGAPORE RECIPE - SELECTED RECIPES
Web How do you braise a duck? Set the duck, breast side down, in a very large enameled cast-iron casserole. Pour the wine on top and add the peppercorns, garlic and bay leaf. Braise …
From selectedrecipe.com
From selectedrecipe.com
13 BRAISED DUCK RICE STALLS IN SINGAPORE THAT YOUR …
Web Mar 12, 2021 A regular plate of Duck Rice costs $4.50, although you can pay more to add on braised pork belly, egg, stewed cabbage with pig’s skin, gizzard or peanuts. The …
From eatbook.sg
From eatbook.sg
8 BEST BRAISED DUCK RICE IN SINGAPORE YOU NEED TO BRAISE THE …
Web Sep 22, 2018 Diners can choose to get a plate of braised duck rice for just S$3, or more substantial portions of braised duck at pocket-friendly prices. S$10 for a quarter …
From tidbitsmag.com
From tidbitsmag.com
AH XIAO TEOCHEW BRAISED DUCK – TRADITIONAL RECIPE IN SINGAPORE!
Web This one we love. This hawker stall serves restaurant quality braised duck in Golden Mile. We heard the owner used to work for a popular Teochew restaurant i...
From youtube.com
From youtube.com
8 MOST POPULAR SINGAPOREAN RICE DISHES - TASTEATLAS
Web Dec 25, 2022 Braised duck rice is a Singaporean dish consisting of roasted duck served either over rice or yam rice and accompanied by a sauce and various extras, like …
From tasteatlas.com
From tasteatlas.com
AH XIAO BRAISED DUCK HAWKER GIVING OUT FREE DUCK BAGS TO 30 …
Web 1 day ago On Apr 30 from 10am, Golden Mile braised duck stall Ah Xiao Teochew Braised Duck is giving away 30 plushie duck bags to customers who spend a minimum …
From 8days.sg
From 8days.sg
SINGAPOREAN BRAISED DUCK RECIPE | RECIPE | BRAISED DUCK
Web Singaporean Braised Duck Recipe The Singaporean flavors of star anise, galangal and molasses-like soy sauce are a natural with duck — they may seem unfamiliar for some, …
From pinterest.com
From pinterest.com
AH XIAO TEOCHEW BRAISED DUCK - TRADITIONAL RECIPE IN SINGAPORE!
Web Feb 20, 2022 May Ah Xiao Teochew Braised Duck prosper under his wing and may our tummies forever be satisfied! Ah Xiao Teochew Braised Duck Address: 505 Beach Rd, …
From misstamchiak.com
From misstamchiak.com
SIMPLE STAY-HOME RECIPES: KOKA VEGAN BRAISED DUCK NOODLES
Web Jun 18, 2020 In a pot, bring 350ml of water to the boil and mix in the seasoning. Add in some sliced chilli, a handful of coriander leaves and a teaspoon of cornstarch to thicken …
From sethlui.com
From sethlui.com
DUCK RICE | TRADITIONAL DUCK DISH FROM SINGAPORE | TASTEATLAS
Web Chuan Kee Boneless Braised Duck. Singapore , Southeast Asia. 104 Yishun Ring Rd. Recommended by Xavier Lum and 5 other food critics. "The overall presentation is nice, …
From tasteatlas.com
From tasteatlas.com
You'll also love