Braised Duck - 滷鸭

Braised Duck - 滷鸭

Gửi bàigửi bởi tranchau

Braised Duck - 滷鸭

Servings: 4
Time: 1 hr 30 min
Skill: Easy


1 duck large (with excess fats at the end removed)
100g coarse salt (use to wash off wax on duck)
2 litres boiling water (to scald duck before braising)
4 tbsp. oil
6 tbsp. brown sugar
60g rock sugar
10 cloves garlic
10 shallots
50g ginger (sliced thickly)
50g galangal (sliced thickly)
5 cinnamon sticks
5 star anise
5 slices chuan xiong (ligusticum)
20 cloves
5 dried mandarin peels
2 tbsp. black peppercorns
1 cup thick dark soya sauce
½ cup light soya sauce
Adjust the following to taste and amount of water
1 ½ cups thick dark soya sauce
1 cup light soya sauce
4 litres hot water or enough to cover duck completely
3 tbsp. salt (adjust to taste)
2 tbsp. rice wine
3 tbsp. oyster sauce
1 tbsp. sesame oil
100ml tapioca starch mix with water (add or reduce depending the preference of thickness of gravy)
3 tau kwa
6 hard boil eggs (shells removed)
1 cucumber (sliced)
Coriander leaves for garnish


Rub salt over duck and let it marinate for 20mins
Wash off salt and also wax from the under wing and thighs of the duck
Scald duck with boiling water for 2 mins and set aside
Add 4 tbsp. oil to large pan
Add brown sugar and rock sugar and cook till sugar car
Next add 10 cloves garlic, 10 shallots, 50g ginger (sliced thickly), 50g
5 cinnamon sticks, 5 star anise, 5 slices chuan xiong (Ligusticum), 20 cloves, 5 dried mandarin peel and 2 tbsp. black pepper c
Stir fry till fragrant then add 1 cup dark soya sauce and ½ cup l
Bring to boil
Add duck to large braising pot and add the sauce mixture
Pour in 4 litres of hot water or enough to completely cover duck
Add another 1 ½ cup of dark soya sauce and 1 cup of light soya sauce (adjust accordingly to the amoun
Add another 1 ½ cup of dark soya sauce and 1 cup of light soya sauce (adjust accordingly to the amount of water added)
Adjust seasoning for salt and sugar
Bring to boil and lower heat to low, cover and let it braise for 1 to 1.5 hours
Remove duck and let it rest for 30 mins
Strain and remove spices from braising liquid
Remove top layer of oil.
Transfer 2 litres of braising liquid to another pot
Add 6 hardboiled eggs and 3 tau kwa and simmer for 30 mins (do not boil as the rapid boiling damages the inside of the tau kwa)
Remove eggs and tau kwa and set aside
Add 3 tbsp. oyster sauce, 2 tbsp. rice wine and 1 tbsp. sesame oil, to brais
Bring to boil, then lower the heat
And thicken with tapioca starch solution (adjust depending the preference of thickness of gravy)
Slice cucumber, cut duck into serving portions, add braised egg and tau kwa.
Pour gravy over duck and garnish with fresh coriander leaves

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