Teochew Braised Duck from "The Asian Grandmother's Cookbook"Recently I came across a recipe posted on Rasa Malaysia taken from a new cookbook by Pat Tanumihardja titled "The Asian Grandmother’s Cookbook". It was for Teochew Braised Duck and that got me regretting that I hadn't bought the fresh duck I had earlier fingered at Esselunga. First thing this morning I made my way there, grabbed my duck and started braising it.
I should really be packing for the winter break and wrapping up the presents, but I couldn't resist the idea of braising a duck. I've braised eggs and pork before in the usual 5-spices and dark soy - but never with lemongrass and galangal, so I'm curious to see how this would turn out. Unfortunately I do not have the time to go look for some yams or I would have made a Yam rice to go with it. My late paternal aunt used to drive us to this stall near Bendemeer Rd to eat Teochew Braised Duck and Yam Rice. It was such a long time ago.
Teochew Braised Duck :
2 Tbsp Sea salt
Duck (rinsed and patted dry)
2 cups Water
125ml Dark Soy Sauce
2 stalks Lemongrass (bruised and halved)
1-inch fresh Galangal (smashed)
1 Tbsp Sugar
4 whole Cloves
4 Star Anise pods
2 Cinnamon sticks
1 Tsp mixed Peppercorns (white, black, sichuan)
Rub 1 and a half Tablespoons of the salt evenly all over the duck inside and out.
In a large pot, mix together the water, dark soy, lemongrass, galangal, sugar, cloves, star anise, cinnamon, peppercorns and remaining salt. Bring to a boil.
Reduce the heat and lower the duck into the pot. The liquid should reach halfway up the duck.
For the first 20 minutes, baste the duck every 5 minutes or so to colour it evenly. Cover and simmer for 25 minutes, flip the duck to its other side, cover again and continue cooking for another 25 minutes.
Turn off the heat and leave the duck immersed in the sauce for another hour.
Cut the duck into serving pieces and arrange on a plate. Skim the fat from the surface of the sauce and drizzle the sauce over the duck. Serve preferably with steamed yam rice. I am going to make her chilli-lime dip as well to go with it.
The smell and taste is minty, surely from the star anise and lemongrass. It's different and takes a little getting used to. In any case, the whole family loved it.
Not one to waste anything, I am braising eggs in the leftover sauce now. Wish I had large pig's intestines to braise in it too.
6 commentaires:
wow looks good leh. I like braised duck too but hubby hates it despite him being Teochew. funny right?
I used to dislike the taste of duck till my aunt introduce me to this sichuan braised duck. It was so darn good. I hope she still remembers how to do it. Shall ask her.
In the meantime, cuddle up to hubby more for that extra heat. *wink*
Mmm...sichuan braised duck, sounds delicious already. Please do go ask her for the recipe!!!
I like braised duck too with braised tofu, egg, gizzard, duck's web & yes with yam rice too....gosh, I need to pass this recipe to X !
& edith - the sichuan braised duck sounds good too
HI all, I see this recipe being shared on several other websites & blogs. I tried this recipe but I think there's something wrong with it, so halfway through I threw out the sauce and changed recipe. It is definitely way too salty and not as sweet as it should be. I even wondered if the salt should be 2 tsp instead of 2 Tbsp as is instructed in this recipe!!! o_o I have never cooked anything else that requires 2 Tbsp of salt for this amount of food/liquids.
In most other recipes that I come across, the salt is only 1 tsp or to taste. And the sugar is more, 2 to 3 Tbsp. Other recipes also use less star anise (like maybe 2 or 3) and cinnamon (1 stick). When I tried this recipe it turned out a bit bitter, I wonder if it's too much star anise & cinnamon. Most other recipes also don't use lemongrass, so this seems like an abberation. Many other recipes also use garlic.
Cooking is anyway a subjective science. Personal taste is primary and most cooks know not to follow any recipe blindly. This recipe was from Rasa Malaysia and as far as I know her recipes usually work and she even has a cook book to her name now. A whole bird could require more than I tsp salt and sea salt may be less salty than table salt. She didn't claim that this is a tradional duck recipe, did she? Or did I reinvent her recipe? Such a long time ago I must admit I cannot remember. But people who tried the recipe must like it if they kept sharing it. Why don't you share your adaptation so that we may learn
from it?
I also wish to point out that that was braising liquid, not a soup. Your duck will turn out tasteless if there isn't enough salt. We should check how the Thai cookbook author's books are selling, pity she didn't realise her recipe was an aberration before she had it published!
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