Shopping List (For reference)

Ingredients (For 4 – 6 persons)

  • 600ml x Water
  • 10 cloves x Garlic with skin on (Washed)
  • 1/2 piece x Chinese Brown Sugar Bar
  • 2 pieces x Star anise
  • 1 piece x Cinnamon stick
  • 1/2 cup x Dark Soya Sauce
  • 1 teaspoon x Salt
  • 2 tablespoon x Light Soya Sauce
  • 2 tablespoon x Light Soya Sauce
  • 2 Big slice x Blue Ginger (Galangal)
  • 1 packet x 5 spice Powder
  • 3 pieces x Dang Gui (Chinese Herb)
  • 1 sachet x Song Fa Bak Kut Teh Soup Base

Cooking Steps

Step 1: Clean all the insides between duck’s ribs and cut away the head and neck at the throat level ( A hole below at the neck).
Step 2: Rub the whole duck with salt. Scald it with hot water for 5 minutes. Remove any small feathers (if any).
Step 3: After the duck cool down, put the duck into a plastic bag and rub inside & outside with a mixture of (salt & 5 spice powder). Leave the duck overnight to marinate in Fridge.
Step 4: Boil the duck with water, garlic, brown sugar, star anise, galangal, cinnamon, dark soya sauce, salt and Bak Kut Teh spice.
Step 5: Stuff Dang Gui, Garlic & Galangal into Duck. You may like to use toothpick to close the opening to prevent the garlic or herbs from dropping out.
Step 6: Once it is boiling, ensure the duck breast is submerge in the sauce and cook with medium fire for 30 minutes. Shift the duck a bit during the 30 minutes period to ensure that the duck skin will not stick onto the pot.
Step 7: Turn duck over and cook for 30 minutes or until the thigh meat is tender.
Step 8: After the duck cools down, cut and it is ready to be served.

Teochew Braised Duck has been well-loved by my family. Especially my mum is a Teochew and she learned how to cook Braised Duck from my grandma as well. A recipe passed down from generations. This is the latest recipe for my mum’s Homemade Teochew Braised Duck.

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