Singapore Teochew Duck
Experience the bold and aromatic flavors of Singapore Teochew Duck, a braised delicacy that combines tender, succulent duck with a rich, soy-infused sauce. This traditional recipe features a harmonious blend of spices like star anise, cinnamon, cloves, and five-spice powder, creating an irresistible depth of flavor. Slow-braised with ginger, garlic, and scallions in a luscious concoction of soy sauce, dark soy sauce, rice wine, and rock sugar, this dish boasts a perfect balance of savory, sweet, and umami notes. The duck is simmered to perfection, ensuring it absorbs every bit of the aromatic broth, which doubles as a flavorful dipping sauce. Garnished with fresh coriander and best served with steamed rice or noodles, this homestyle favorite is a showstopper for any dining table. Perfect for family meals or festive gatherings, Singapore Teochew Duck is a comfort food classic that will transport your taste buds to Southeast Asia.
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Recipe Information
Ingredients
- 1 approximately 2 kg Whole duck
- 100 ml Soy sauce
- 50 ml Dark soy sauce
- 60 ml Rice wine (Shaoxing wine)
- 1.5 liters Water
- 30 grams Rock sugar
- 3 pieces Star anise
- 1 piece Cinnamon stick
- 4 pieces Cloves
- 6 pieces Garlic cloves
- 50 grams Ginger
- 3 stalks Scallions
- 1 teaspoon Five-spice powder
- 1 teaspoon White peppercorns
- 1 teaspoon Salt
- 10 grams (optional garnish) Fresh coriander
Instructions
1. Thoroughly clean the duck by removing any excess fat and trimming the neck and wing tips, if necessary. Pat it dry with paper towels.
2. Lightly rub the duck with salt, both inside and outside, to season and enhance flavor.
3. In a large pot or Dutch oven, add the soy sauce, dark soy sauce, rice wine, water, and rock sugar. Stir to combine the liquid base.
4. Add star anise, cinnamon stick, cloves, white peppercorns, and five-spice powder to the pot for aromatic flavor.
5. Lightly smash the garlic cloves, ginger, and scallions to release their fragrance. Add them to the pot along with the liquid and spices.
6. Place the seasoned duck in the pot, breast side down, ensuring it is partially submerged in the braising liquid.
7. Bring the liquid to a boil over medium-high heat. Once boiling, lower the heat to a simmer, cover the pot with a lid, and allow the duck to braise for 60 minutes, turning it occasionally for even cooking and flavor absorption.
8. After 60 minutes, check for tenderness by inserting a skewer into the thickest part of the duck. It should pierce through easily.
9. Continue to simmer the duck, uncovered, for an additional 30–60 minutes to allow the braising liquid to reduce and intensify in flavor.
10. Once the duck is fully cooked and tender, carefully remove it from the pot and allow it to rest for 10 minutes before carving.
11. Strain the braising liquid and skim off any excess fat. Use it as a sauce by spooning it over the carved duck or serving it as a dipping sauce on the side.
12. Garnish the duck with fresh coriander (optional) before serving. Pair with steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
1783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.0 g | 190% | |
| Saturated Fat | 48.0 g | 240% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 3322 mg | 144% | |
| Total Carbohydrate | 19.6 g | 7% | |
| Dietary Fiber | 2.9 g | 11% | |
| Total Sugars | 7.8 g | ||
| Protein | 99.0 g | 198% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1017 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
