Chinese · Mains · Uncategorized

Teochew Braised Duck Platter

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This is one of my favourite dishes that i rarely get to eat as you rarely get to buy it anymore. Even when i get lucky, it is always very expensive and extremely salty. I really loved how my soy sauce chicken turned out so it inspired me to make this and it really worked. I used to watch my Ah Ma cook this every chinese new year so i vaguely remember how she did it. And deeply etched in my mind is the smell of szechuan peppercorns she use to fry up to make this. I used duck wings this time as the kind aunty at the market gave me a big bag for just $3. I was really happy! And this makes more sense as it’t just the 2 of us so we can’t finish much anyway. But I am sure that this would be the exact way that i would cook half/whole duck. This recipe is fragrant and packed with flavour, give it a try for some comforting teochew flavours 🙂

Ingredients:

  1. 10 duck wings
  2. 1/2 tbsp szechuan peppercorns
  3. 3 star anise
  4. 3 cloves garlic
  5. 1 thumb sized ginger, sliced
  6. 4 cups water
  7. 1/2 cup dark soy sauce
  8. 1/2 cup light soy sauce
  9. 1/2 cup hua diao wine
  10. 1/4 cup sugar
  11. Hard boiled eggs
  12. 1 – 2 firm tofu
  13. 1 can braised peanuts
  14. Cucumber, sliced/cut

Method:

  1. Fry szechuan peppercorns in a dry wok until fragrant. (You can dish it up and grind it into powder but i was lazy).
  2. Add in star anise, garlic and ginger, fry until fragrant. Add in water, bring to boil.
  3. Add in dark & light soy, hua diao wine. Bring to boil.
  4. Add in duck wings and sugar, mix well and bring to boil.
  5. Add in hard boiled eggs and tofu. Cover and simmer for about 40mins.
  6. Place cucumber and peanuts on a plate. Dish up tofu and egg, slice. Dish up duck and arrange on the plate.
  7. You can thicken the remaining sauce with cornflour+water (optional).
  8. Drizzle gravy over the platter. Garnish with coriander.
  9. Best served with teochew porridge.
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