#teochewbraisedduck #braisedduck
Start by adding a handful of white peppercorns into a pot. Toast the peppercorns on low heat without oil for a few minutes until they are aromatic.
Add 3 chopped shallots and 1/2 tsp of raw sugar. Melt the sugar until it is caramelised. Add 2 cinnamon sticks, 1/2 star anise and 1 clove and toast for a minute or so.
Then place 2 duck breasts with the skin sides down. Sear until the skins are lightly browned, then flip and sear the other side as well.
Season with 2 tbsp dark soya sauce and 4 tbsp light soya sauce. Coat the meat well with the soya sauces. Add sufficient water to cover and submerge the duck breasts.
Bring to a boil and simmer for 1.5 hours. At the same time. Boil 2 eggs with shell on in the mixture for 10 minutes. Remove the eggs after 10 minutes and allow the eggs to cool down. Once the eggs are cooled down, peel the eggs and set aside.
Continue to simmer the duck for 1.5 hours and top up with water every 20 to 30 minutes as the water will reduce during this time. Simmer at low heat also.
After 1.5 hours, thicken the broth with corn slurry until you get a glossy gravy like texture. Add 1 block of tau kwa, the peeled eggs and a handful of tau pok into the mixture.
Simmer for 15 minutes and after which, skim off any excess oil from the broth. Season with Sarawak white pepper and the braise is done.
To finish, remove the duck breasts and slice the duck into thin slices. Cut the tau kwa into cubes and slice the eggs as well.
To plate, place cut cucumbers on the bottom of a big plate. Arrange the duck meat, tau kwa, eggs and tau pok on top of the cucumbers.
Finally, spoon the duck braise and gravy all over the meat and plate. And that’s it! A delicious and flavourful plate of Teochew braised duck.
We are using the naturally brewed soya sauces from [ Ссылка ]
Music track “Father” from Father album, composed and performed Ian Low.
Download the album at iTunes at Father by Ian Low [ Ссылка ]
