The gravy has the perfect viscosity, not too starchy or diluted. TheBurningKitchen.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Singapore is a melting pot of a cornucopia of different cuisines which borrow heavily from each other. This is attributed to their father’s secret braised duck recipe. The thing was that the duck was not as soft as some of the top stalls elsewhere in Singapore, and had a slight gamey taste. Add in the sweet soya sauce. Then blanch the duck for a few minutes in a wok of boiling water. Traditionally it should be cooked through, but Tan’s spin is to remove the duck when the breast meat is 135 to 140 degrees, or medium. Those who like their duck plump and juicy, this might not be the version for you. Read more! Today, Mdam Ong is back to share with us a beloved family recipe passed down from her late mother – Hokkien Braised Duck. Stuff the ginger, blue ginger and garlic into the cavity of the duck. Then defat. Tuck in the duck wings and webs, then marinate overnight (or at least for 1-2 hours). Duck meat, if not properly prepared, can be very 'fowl' smelling. Set aside and preheat … Please rate our recipe or leave us a comment! Amazon, the Amazon logo, AmazonSupply, and the AmazonSupply logo are trademarks of Amazon.com, Inc. or its affiliates. A Twist On Grandmother’s Singaporean Braised Duck. 45 minutes (or 5 minutes if everything’s already cooked), 45 minutes, plus 9 hours chilling and freezing, Francis Lam, Itta Werdiger Roth, "Spice, Spirit". Bring back to a boil over high heat. The Singaporean flavors of star anise, galangal and molasses-like soy sauce are a natural with duck — they may seem unfamiliar for some, but they parallel the idea of pairing fruits or warm winter spices with the bird. The duck is well braised as you can feel the soya sauce infused in the meat. In a wok, either pan fry or deep fry the duck until the exterior is set. Just off a publicity tour for her novel, “Sarong Party Girls,” set in Singapore, Tan and I were talking about making the sweet soy-sauce-braised duck she grew up eating there. Raise the heat to bring the liquid to a boil, then turn the heat down to a very gentle simmer, just barely bubbling. Chop up the duck and place on a serving dish, together with the firm bean curd (tau kwa), dried beancurd puff (tau pok) and hard boiled eggs. We believe in teaching you the secret sauce behind each recipe. Remove the duck to a platter or cutting board, and tent with foil. Chop up the duck and place on a serving dish, together with the tau kwa, tau pok and hard boiled eggs. The gravy has a palatable tangy, mild herbal taste, inundated with piquant flavour, not overly dosing of sodium or sugary sweet, one of the best we have tried. Some Hokkien Braised Duck stalls make this dish with a thickened gravy, but Mdam Ong prefers to make this the way her mother did. But Mdam Ong tells me that in general, the Teochew version is darker-coloured and more savoury, while the Hokkien version is lighter and sweeter. Add duck, breast side up, then add water to come up halfway, submerging the legs. The basic Braised Duck Rice contains a plate of duck rice with duck meat, bean sprouts, braised peanuts; though you can top-up with items such as bean sprouts, more peanuts, braised eggs, beancurd, and chilli fishcake. 10 shallots. Transfer the duck to a plate. Drain rendered fat* from the Dutch oven/pot leaving 1 to 2 tablespoons of fat to fry the rest of the … Then add in the dark soy sauce. S$10 for a quarter braised duck? 5 star anise. Once boiling, turn the heat down to medium and braise the duck uncovered for 1.5 hours, turning the duck over mid-way. Then add in the vinegar and sugar and mix well. Indeed, Mdam Ong’s braised duck is more on the sweet side but nicely balanced by some savoury tones. You remember Jenny, I mentioned her in the Saliva Chicken recipe post; she conducted the Chinese cooking classes in my school, run out of my old kitchen. Add the dark soya sauce. So it is hard to pinpoint the exact difference between the Hokkien and Teochew versions, or which is more ‘authentic’. Food stylist: Michelle Gatton. Remove any remnant feathers. Add the tofu and eggs to the sauce, and simmer them gently for 10 minutes, until stained and hot. Add in 1.5 litres of water until the water covers the duck to around three-quarter, and add in the rock sugar. Mix together the salt and five-spice powder, and season the duck all over, including inside the cavity, and … To get rid of the odour, you need to make sure that the duck is cleaned very thoroughly. Braise for at least 1.5hrs at low heat so that it is just simmering. The Best Braised Duck Rice Hawkers in Singapore 卤鸭 Lor Ah, Duck Noodles, Duck Porridge Heng Gi Goose and Duck Rice Zhujiao Centre (Tekka Market) 665 Buffalo Road, #01-335 S(210665) Closed on Mondays . Cook 15 minutes, then flip so the breast side is down again. Reflecting her modern sensibility, Cheryl Lu-Lien Tan took this recipe from her grandmother and tweaked it to serve the duck at a slightly pink medium rather than fully cooked. Remove the seeds from the chilli and rinse. Duck meat, if not properly prepared, can be very ‘fowl’ smelling. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. She loves to shares her treasury of heritage recipes and cooking wisdom gleaned from a lifetime of kitchen (mis)adventures. Turn to … Most people tend to associate braised duck with the Teochews. Diners can choose to get a plate of braised duck rice for just S$3, or more substantial portions of braised duck at pocket-friendly prices. It should not be overly small as for this recipe, the sea cucumber will be braised together with the duck. Stuff the blue ginger and garlic into the cavity of the duck. Leave the duck in the pot with the liquid while refrigerating overnight. Last updated on October 22, 2018 By Bee Leng Leave a Comment. Find out her secrets to removing the duck's oil glands and why she never covers the wok. You can even upload a snap of your creation! Opt out or, tablespoons kosher salt, plus more to taste, inches galangal or ginger, peeled and sliced into 1/4-inch coins, ounces packaged fried tofu, cut into 2-inch pieces. 1 duck large (with excess fats at the end removed) 100g coarse salt (use to wash off wax on duck) 2 litres boiling water (to scald duck before braising) 4 tbsp. Of course, you may cook it through if you prefer. Teochew Braised Duck has been well-loved by my family. Then use the same braising gravy to braise the tau kwa, tau pok and hard boiled eggs for about 30 minutes. Would love your thoughts, please comment. The Singaporean flavors of star anise, galangal and molasses-like soy sauce are a natural with duck — they may seem unfamiliar for some, but they parallel the idea of pairing fruits or warm winter spices with the bird. Especially my mum is a Teochew and she learned how to cook Braised Duck from my grandma as well. Next, use the same braising gravy to braise the tau kwa, tau pok and hard boiled eggs for about 30 minutes. Brush the duck all over with honey water. It should not be considered a substitute for a professional nutritionist’s advice. We are Bee Leng & Melissa, the mother-daughter team behind The Burning Kitchen. Add in 1.5 litres of water until the water covers the duck to around three-quarter, and add in the rock sugar. Garnish with parsley, and serve with the chilli sauce and steamed rice. Trim the duck of any visible excess fat, especially from the tail area. Add the sugar to the wok and fry over low heat until it melts. I like that they give a decent amount of refreshing cucumber slices which cut through the heaviness of the meat. The succulent duck meat is delivered and prepared fresh every day, but ultimately, it is the viscous braised gravy which steals the show with its addictive salty-sweet flavour. After it liquefies, watch it carefully as it caramelizes to a medium brown, swirling the pot occasionally to help it color evenly. As for the Braised Duck Rice ($3.50, $4.50 for set), the braised duck would be soaked in the salty braising sauce, moderately-tender and flavourful. Pat dry and rub each of the marinade ingredients all over the duck and in the duck cavity. Once boiling, turn the heat down to medium and braise the duck uncovered for 1.5 hours, turning the duck over mid-way. Especially my mum is a Teochew and she learned how to cook Braised Duck from my grandma as well. The information shown is Edamam’s estimate based on available ingredients and preparation. Tuck in the wings and webs of the duck, then allow to marinate for 1-2 hours, or preferably overnight. Bring back to a boil over high heat. oil. Don’t forget to subscribe to our Youtube channel for more yummy videos! In a large pot, add duck and enough water to cover. Braised duck or 潮州卤鸭 or some people call it 卤水鸭is a Chinese dish well loved by Singaporeans. Place a large wok or Dutch oven over medium heat, and add the sugar. Alexandra Village Food Centre is one of the best hawker centres in Singapore with endless, delicious hawker fare. Mdam Ong previously contributed her recipe for Assam Pork Belly (watch video here) which proved a hit with many readers – because it truly addictive and SO simple to make! Bee Leng spent most of her childhood in the kitchen learning the ropes of Chinese/Cantonese cooking. Recipe is a subscription service of the duck in the vinegar and sugar mix... Amazonsupply logo are trademarks of Amazon.com, Inc. or its affiliates, 2018 by Bee Leng leave a Comment refrigerating! Webs of the best hawker centres in Singapore Ah Di Braised duck:! Well loved by Singaporeans order the Braised pork belly ( $ 2/3/4 ) my! Traditionally eaten in many Hokkien families like her own braised duck singapore recipe well Braised you... 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