Singapore Teochew Duck

Time

Prep 20 min · Cook 90 min · 110 min total

Difficulty

medium

1. 1

   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.

2. 2

   The taste will vary considerably depending on the chiles. Combine sugar and 1 T water in small saucepan and stir over low heat until sugar dissolves.

3. 3

   Increase heat and boil without stirring until medium caramel colour. Remove from heat and carefully add 1 cup water (mixture will spit).

4. 4

   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.

5. 5

   Add enough water to come about half way up the duck pieces. Bring to simmer and skim any scum that comes to the surface.

6. 6

   Braise duck on low simmer for about 1 to 1 1/2 hours. Remove duck from liquid and refrigerate.

   120 min
7. 7

   Defat the liquid (cooled overnight is best). Return sauce to heat and reduce until syrupy.

8. 8

   Take all the skin off duck, reserve. Take meat off the duck, chop into bite size pieces, add it to the reheated sauce, and serve the whole lot on a platter.

9. 9

   Chili sauce is served alongside, with steamed rice. Recipe works fine with breasts too. Leave the duck in the pot with the liquid while refrigerating overnight.

10. 10

    Then defat. Add duck meat to sauce while reducing (about halfway through). If you wait until syrupy, there is very little liquid left.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.