• Prep Time 30 minutes
  • Cook Time >120 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 1 large duck (clean weight about 2-2.5kg)
  • 2tbsp thick soy sauce
  • 1tsp Chinese Five Spice powder
  • ½tsp salt
  • 2tbsp oil
  • 2tbsp sugar
  • 1.5-2litres water
  • Ingredients (A):
  • 5cm piece cinnamon stick
  • 100g galangal (sliced thickly)
  • Seasoning (B):
  • 200ml light soy sauce


  1. Clean duck well and pat-dry with several pieces of paper towels. Rub the inside and outside of the duck with salt, five spice powder and thick soy sauce. Stuff 3-4 slices of galangal in the duck cavity leaving the rest of the galangal aside. Leave aside for 1-2 hours.
  2. Heat oil in a wok and add sugar. Cook until caramelised. Put in duck and coat well with the caramel. Pour in water gradually and add ingredients (A) and seasoning (B). Bring to a boil, then reduce the heat and cook for 1½-2 hours or until duck is tender and the sauce is thick. (Turn the duck occasionally through the process of braising.) Dish out the duck and cut into bite-sized pieces.

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