Tuesday, June 7, 2011

Braised Duck

1/2 duck
1/2 bulb garlic
1-inch piece of old ginger (crushed)
2 star anise
2 cinnamon stick
2 stalk lemon grass (white portion, optional)
1/2 tsp five spice powder
1 tsp salt
2 tbsp rock sugar (10g)
2 tbsp shaoxing wine
2 tbsp corn flour
4 tbsp light soya sauce
5 tbsp dark soya sauce( add more if necessary)
5 stalk spring onion

1. Heat up a saucepan. Over low flame, put the duck in with skin down (to get rid of excess fat under the skin).
2. Dish up the duck.
( Optional : if you don't mind the fat)

3. Boil 1 1/2 litre water in a pot. Put in all the ingredients except the duck and shaoxing wine.
4. Put the duck in when the water is boiling. Make sure the water just covers the duck.
5. Cover and simmer for 30 minutes and turn it over to simmer for another 30 minutes.

6. Add in the shaoxing wine and simmer for another 20 minutes or until the duck is tender.
7. Dish up the duck. Strain the gravy to get rid of the residues of the spices. Return the gravy back to stove and bring to boil.
8. Dissolve 2 tbsp corn flour in about 4 tbsp of water and stir it into the gravy to thicken it.
9. Chop the duck and pour the gravy over it. Serve with rice.

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