Singapore Teochew Duck Recipes

SALTED VEGETABLE DUCK SOUP

Steps:

• Soak salted vegetables. Cut salted vegetables into chunks and soak in water for about 20mins. Taste to see if it is too salty. If it is, soak a little longer. Drain salted vegetables. Set aside.
• Blanch duck. In a pot of boiling water, blanch duck chunks into boiling water for 3 mins, then wash the duck again with fresh water and remove any visible blood clots.
• Boil soup. Bring 3L of water to boil in a pot. Once boiling, add in the duck, tamarind skin and ginger and boil over medium heat for 0.5hr. Turn heat into medium low, then add the salted vegetable, tomatoes and sour plumand boil for another 30 min or until the duck is soft but not disintegrated. Serve when hot.

SINGAPORE TEOCHEW DUCK

Steps:

• For Chili Sauce: Blend all ingredients in a blender or m& p, season to taste with sugar and salt and add a little water to dilute if necessary.
• The taste will vary considerably depending on the chiles.
• I use sambal oelek instead.
• Combine sugar and 1 T water in small saucepan and stir over low heat until sugar dissolves.
• Increase heat and boil without stirring until medium caramel colour.
• Remove from heat and carefully add 1 cup water (mixture will spit).
• Stir over heat until smooth.
• Transfer mixture to heavy pan large enough to hold duck (roasting pan is good), as close as possible to a single layer, add 5-spice powder, garlic, galangal, sugar syrup, soy sauces, star anise and cinnamon.
• Add enough water to come about half way up the duck pieces.
• Bring to simmer and skim any scum that comes to the surface.
• Braise duck on low simmer for about 1 to 1 1/2 hours.
• Remove duck from liquid and refrigerate.
• Defat the liquid (cooled overnight is best).
• Return sauce to heat and reduce until syrupy.
• Take all the skin off duck, reserve.
• (See note below).
• Take meat off the duck, chop into bite size pieces, add it to the reheated sauce, and serve the whole lot on a platter.
• Chili sauce is served alongside, with steamed rice.
• Notes: I salt the skin and broil them until crispy, chop them up and sprinkle over the platter with chopped green onions.
• Recipe works fine with breasts too.
• Leave the duck in the pot with the liquid while refrigerating overnight.
• Then defat.
• add duck meat to sauce while reducing (about halfway through).
• If you wait until syrupy, there is very little liquid left.