Teochew Stewed Duck
½ duck (1kg) (Rinsed)
4 pieces star anise
2 stick cinnamon
25g ginger (crushed)
2 slices orange peel
8 cloves garlic
1 tsp Five Spices Powder
2 bowls water
1 tbsp cooking oil
2 tbsp light soy sauce
2 tbsp dark soy sauce
1tbsp hua tiao wine
2 tbsp sugar
1 tbsp light soy sauce
1tbsp dark soy sauce
1 tsp salt
1.       Rub salt on the duck. Marinade the duck with 1 tbsp of light and dark soy sauce for about 1hour.
2.       Use Le Creuset Oval French Oven 25cm, put in cooking oil, then heat up at medium heat for about 3-4minutes. Once the oil has been heated up, add in garlic, orange peel and star anise, sauté, followed by sugar, sauté until it becomes golden brown. Add in the rest of the ingredients and seasoning.
3.       Boil for 8-10mins, add in the duck and stew it with low heat for 40mins-1 hour. Turn the duck after 20mins and continue stewing.
4.        Chop the duck into small pieces, serve in Le Creuset Oval Dish 24cm or Square Dish 23cm. Skim the fats off the stewed sauce in Le Creuset Set of 2 Ramekins before serving.        
Note: Hua Tiao wine will be able to remove the unpleasant odour effectively. No scalding of duck needed. Results may vary if recipe is not cooked with Le Creuset Cast Iron Product.
Tips: Normally, we would need to cook this dish for 3-4hours but using Le Creuset Cast Iron Pot, this traditional dish will be done within 2 hours. It is very tasty even with small amount of seasoning and the spices used.


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