Singapore Teochew Duck

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 5 lbs duck hindquarters, rinsed and dried,skin on (can use a whole duck cut into pieces or breasts)
• 1/2 teaspoon five-spice powder
• 4 ounces galangal, peeled and sliced
• 1/4 cup sugar
• 3 cloves garlic, chopped
• 2 star anise
• 1 cinnamon stick
• 1 tablespoon dark soy sauce
• 2 tablespoons light soy sauce
• chili sauce (or use sambal oelek)
• 6 fresh hot red chilies
• 2 cloves garlic
• 1/3 cup rice vinegar
• green onion, garnish

Recipe

• 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 the taste will vary considerably depending on the chiles.
• 3 i use sambal oelek instead.
• 4 combine sugar and 1 t water in small saucepan and stir over low heat until sugar dissolves.
• 5 increase heat and boil without stirring until medium caramel colour.
• 6 remove from heat and carefully add 1 cup water (mixture will spit).
• 7 stir over heat until smooth.
• 8 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.
• 9 add enough water to come about half way up the duck pieces.
• 10 bring to simmer and skim any scum that comes to the surface.
• 11 braise duck on low simmer for about 1 to 1 1/2 hours.
• 12 remove duck from liquid and refrigerate.
• 13 defat the liquid (cooled overnight is best).
• 14 return sauce to heat and reduce until syrupy.
• 15 take all the skin off duck, reserve.
• 16 (see note below).
• 17 take meat off the duck, chop into bite size pieces, add it to the reheated sauce, and serve the whole lot on a platter.
• 18 chili sauce is served alongside, with steamed rice.
• 19 notes: i salt the skin and broil them until crispy, chop them up and sprinkle over the platter with chopped green onions.
• 20 recipe works fine with breasts too.
• 21 leave the duck in the pot with the liquid while refrigerating overnight.
• 22 then defat.
• 23 add duck meat to sauce while reducing (about halfway through).
• 24 if you wait until syrupy, there is very little liquid left.