Braised Duck

Preparation time : Under 30 mins.

Cooking Time : Under 120 mins.

Serves : 6 to 8

Ingredients

• 2.3-2.5kg duck, rinsed and patted dry with kitchen towels
• 2 tbsp salt
• 1 tbsp 5 spice powder
• 2 cups water (more if needed)
• ½ cup dark soy sauce
• 1-inch fresh galangal, sliced
• 1 tbsp sugar
• 4 whole cloves
• 4 star anise pods
• 2 sticks cinnamon, 2 inches
• 1 tsp black peppercorns
• 15g rock sugar
• 4 pieces firm tofu
• 4 eggs

Preparation

• Boil eggs for 10 minutes. Remove and set aside.
• Rub ½ tablespoon of salt evenly on duck, including the insides.
• Marinate duck with 5 spice powder, evenly coat outside and inside of duck.
• In a large wok, mix water, soy sauce, galangal, rock sugar, cloves, star anise, cinnamon, peppercorns and remaining salt. Bring to boil.
• Reduce heat to medium-low. Gently place duck into Le Creuset Oval French Oven. Liquid should cover up bottom half of duck.
• Cover with lid and braise for 15 minutes, then flip the duck.
• Repeat steps 3 times until meat is evenly coloured and cooked.
• Add in firm tofu and eggs, continue to cook.
• Add salt and sugar to taste.
• Recommended cooking time is 60 to 90 minutes. To check doneness, poke duck’s thigh with a bamboo stick. If juices run clear, duck is cooked.
• Turn off heat. Leave duck immersed in the sauce for another hour if desired.
• Serve well.