Crispy Peking duck so dominates the Chinese banqueting scene that some of the more delectable duck recipes get forgotten. Save yourself the arduous task of blow-drying duck to crispen the skin, instead serve this recipe of braised duck which is a delicacy of the Quandong province of China. The addition of galangal slices is undoubtedly a Nyonya influence.
- 1.5 kg whole duck or 2 duck breasts
- ½ teaspoon five spice powder mixed with 1 tsp sea salt
- 2 tablespoons sugar
- 2 tablespoons dark soy sauce
- 3 cloves garlic, lightly crushed
- 5-6 slices fresh galangal
- 2-3 star anise
- 1 tablespoon vinegar
- 4-5 cups chicken stock or water
- Few sprigs of fresh coriander leaves or spring onion curls
- Sliced cucumber
Rub five spice powder and salt mix into the skin and inside the cavity. Marinade for an hour or longer. Caramelise sugar in wok or saucepan until dark golden brown and then add crushed garlic and galangal and stir. Then add 1 cup of water and dark soya sauce. The sugar will solidify on contact with the cold water but should dissolve with further cooking.
Lower the duck into the pan and coat duck with the thick sticky sauce. When it is fully coated add remaining water or stock and star anise and bring to the boil. Leave to simmer on low to medium heat for 45 minutes or so until the duck is tender and cooked. Duck breast should take less time to cook.
Leave to rest in the sauce until ready to serve. If the sauce is too thin you could reduce it further on a high heat but transfer the cooked duck onto a chopping board.
When ready to serve, chop into bite-sized pieces and arrange onto a platter. Spoon the thickened sauce over the duck or serve separately in a sauceboat.
Garnish with fresh coriander leaves or fresh onion curls and sliced cucumber.