I love this Teochew Braised Duck to bits !! The meat is so tender and yet not drying at all, despite the long braising time and even the breast duck meat is so succulent that I couldn’t resist but keep taking on the bits and pieces as I was cutting the duck ! I have always thought that braising one whole poultry would be difficult especially you are not sure if the flavors of the braised sauce would be able to penetrate entirely through the duck or the long braising time would dried it out. But it didn’t and the whole process was in fact quite a breeze to begin with !!
I was really awed by the end result of the braised duck that I even had more than my usual helpings of it !! And my initial plan was just to prepare some plain white rice to go along, but having some fresh yam which was ordered from PurelyFresh earlier, halfway through the braising, I decided to wrap it up with another delicious pot of Yam Rice which is just perfect to go along with the Teochew Braised Duck.
In fact, my braising of the duck was pretty straightforward and the best part is, it tastes EXACTLY like those sold !! And I am not kidding, it is absolutely awesome that I managed to get the exact same taste and the best part is that, it was as tender or I should say MORE tender that the commercially sold ones. Perhaps I braised it an even longer than usual timing too, but do note that a long braising time might also equates to some parts of the duck starting to fall off. So the key to braising this whole duck is to keep an eye on the duck towards the end of the braising time and the typical time to braise a duck would typically range from 60 to 90 minutes, depending on how much water you have utilized and how deep your pot is. While I braised it for slightly more than 90 minutes and allow the duck to continue to sit in the braised sauce for another 20 minutes after switching off the heat.
I guess there are several recipes you can find off the net for braising the Teochew Braised Duck but if I feel that I can achieve similar results with a more efficient and easier manner, I guess I would always choose the latter !
And if you are worried about having to buy huge bags of different kind of spices but gonna use a bit only for this dish, you can get this really convenient Chinese Mixed Spices pack, which consists of cinnamon sticks, star aniseed, cloves and cardamon, from Sheng Shiong at only 60 cents each. I used everything found in the pack and that’s no leftovers at all.
And with much thanks to the kind folks at World Kitchen Asia, I managed to serve my Teochew Braised Duck and Yam Rice in these delicate Corelle Dinnerware in Floral Coronet print that just makes everything look more mouth-watering and appetizing !! In fact, I have always been quite a fan of Corelle products for its high quality and yet lightweight design as you can see from several of my pictures. But this particular piece of knowledge worthy information is something that I didn’t know prior to penning this. The prints and design that we so commonly seen on Corelle dinnerware are exquisitely placed by hand piece by piece before baking them in the oven ! So that’s no two pieces of such dinnerware that you can ever find 100% alike. Something new to you ?? It is to me for sure !!
So yes, shall we gear up for another Giveaway now ?
With kind compliments from World Kitchen Asia, they will be sponsoring 2 SETS of CORELLE DINING WARE (made in USA) HAMPER that’s worth S$100 each for the Giveaway this time.
Here’s a little illustration on how the hamper may look liked. Please note the following terms as well :
~ Actual pattern of wares may vary from the picture.
~ Prizes are to be SELF COLLECTED from World Kitchen Asia Office at 1 Kim Seng Promenade #05-01D, Great World City Office East Tower, Singapore 237994 by 10 JUNE 2016.
Here’s how to participate in the Giveaway !
Step 1 : Like Eat What Tonight and World Kitchen Asia Facebook Page here and here !
Step 2 : Share this post on your own Facebook’s timeline. (Good things are meant to be shared!)
Step 3 : Leave a comment below the Facebook post by sharing the food (in words will do!) that you would most likely be serving on these Corelle dinnerware !! ~
Not that tough, isn’t it ?
The lucky winners will be chosen at random and this Giveaway will commence from now till 02 May 2016 at 2359 hours. The 2 lucky winners will be announced on EWT’s Facebook page on 03 May 2016. All the best !!
Before I sign off, don’t forget to try the Teochew Braised Duck recipe as below !! Enjoy !! ^-^
- 1 whole duck
- 300ml dark soya sauce
- 2 tbsp cooking oil
- 2 tbsp sugar
- 2 tbsp sweet soya sauce
- 50g rock sugar
- 4 shallots
- 12 whole garlics
- 12 pcs blue ginger, cut into thick slice
- 3 sprigs spring onion, cut into sections
- 3 cinnamon sticks (you can get this together with the following items from the mixed seasoning pack from Sheng Shiong as mentioned above.)
- 5 cloves
- 4 star aniseed
- 5 cassia seeds
- 5 pcs green cardamon
- 300g yam (cooked & softened, you can steam it or microwave it like I do, for 10 minutes on high heat.)
- 3 shitake mushrooms, sliced
- 30g dried prawns (soaked till soft and diced)
- 30g french beans, diced
- ½ tbsp minced garlic
- 1½ cup cooked rice
- 2 tbsp cooking oil
- 1 tsp light soya sauce
- 5 tbsp braised duck sauce
- 1½ tsp sweet soya sauce
- dash of salt & pepper to taste
- 8 chilli padis
- 1 small cube of ginger
- 3 shallots
- 8 pcs garlics
- 1 tsp of braised duck oil (skim from the surface of the sauce from braising the duck.)
- juice of 2 limes
- Some hard boiled eggs (leave in the duck sauce for approximately 20 minutes and turn occasionally to ensure even browning as the egg will float onto the surface of the sauce)
Rinse the duck well and pat it dry.
Heat up the oil in a frying pan and add shallots, garlics and all the spices. Saute till fragrant and off the heat.
Add the duck to a deep wok with enough water to submerge the duck till 90%. Add the dark soya sauce.
Add the shallots, garlics and spices from Step 2 into the braising sauce.
Add in the sweet soya sauce.
Add in the sugar and rock sugar respectively.
Add in the sectioned spring onions.
Cover the wok and allow it to be cooked on low heat for approximately 1.5 hours.
In between the cooking, turn the duck every 15-20 minutes to ensure that the braised sauce well covered the duck in every part.
Next we go on to prepare the yam rice. Heat up 2 tbsp of cooking oil and saute the minced garlic, dried prawns and sliced mushrooms till fragrant.
Add in the diced french beans. Add some water if it starts to get dry.
Add in the softened yam and stir to mix well. Off the heat.
Add the mixture from the previous step into the cooked rice in the rice cooker. Add the light and sweet soya sauces, salt and pepper.
Add in the braised duck sauce.
Stir the rice to mix the sauces well. If you prefer a darker shade, you can add in more dark soya sauce.
Off the flame for the braised duck after 1.5 hours and allow the duck to continue to sit in the sauce for another 15-20 minutes after before draining it. Cut into pieces.
Prepare the chilli sauce by mixing all the ingredients (except the braised duck oil and lime juice) in a pounder and pound till paste liked. Add in the braised duck oil and lime juice and mix well.
Serve the braised duck with yam rice, chilli sauce and braised eggs.
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