Recipe Ingredient
- 1 duck, approx 2.5kg, cleaned
- 1 tsp salt
- 1 tsp Chinese five-spice powder (ng heong fun)
- 1 tbsp minced preserved soya bean (tau cheong)
- 100g galangal, sliced
- 4 cloves garlic, smashed
- 3 1/2-4 tbsp castor sugar
- 2 tbsp dark soy sauce
- 1 litre water
- Seasoning
- 3 tsp salt or to taste
- 4cm piece cinnamon stick
- 1 star anise
Instructions
- Wash duck thoroughly. Rub inside and outside of duck with salt and Chinese five-spice powder. Rub the inside cavity with minced preserved soya bean, then stuff with galangal slices (leave 3 slices for use outside) and garlic cloves. Seal the opening with a bamboo skewer. Let duck stand for at least 2 hours.
- Heat enough oil in a big deep wok. Fry the duck until lightly browned. Remove and drain from oil.
- Leave 2 tablespoons oil in the wok; add sugar and galangal slices. Heat until it starts to caramelize. Once it turns golden, turn off the heat and add dark soya sauce. Stir to combine.
- Add the duck and turn to coat the entire duck with the sauce. Pour in water and add seasoning. Allow the mixture to come to a gentle boil. (Bathe the duck constantly.)
- Braise the duck over low heat until meat is tender and sauce is thick. (Make sure that the duck is turned around occasionally while simmering.)
- Cut duck into serving pieces and serve with the gravy.
