• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 1 whole duck (approximately 1.5kg)
  • Seasoning (combined):
  • 1 tbsp Chinese five-spice powder
  • 1 tbsp salt
  • 2 slices ginger
  • 2 stalks spring onions (use only the white portion)
  • Gravy:
  • 3 cloves garlic (whole)
  • 2 shallots (whole)
  • 6cm-piece cinnamon stick
  • 110g galangal, sliced
  • Oil for deep frying
  • 2 tbsp sugar
  • 1 tbsp dark soy sauce
  • 3 cups water


  1. Rub the inside and outside of the duck with the combined seasoning ingredients and leave aside to dry for one to two hours.
  2. Heat enough oil in a wok. Fry duck in hot oil until just lightly browned. Remove and drain well. Place ginger and spring onions into cavity of duck.
  3. Heat 2 tbsp oil in a wok, add sugar and three to four pieces galangal slices; when oil turns a dark gold, turn off heat. Add dark soy sauce. Return duck to the wok and coat well with this sauce.
  4. Combine all the gravy ingredients in a saucepan. Bring to a boil then pour the cooked gravy ingredients over the duck (sauce should cover more than half the duck). Bring to a boil then simmer, covered, for 40 to 45 minutes over low heat or until duck is tender and the sauce thick.
  5. Dish out duck and cut up into bite-sized pieces. Arrange duck pieces on plate and pour gravy over. Serve hot.

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