Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Chinese
Serves: 4
For the Braised Duck:
  • 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

For the Yam Rice:
  • 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

For the Chilli Sauce:
  • 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)
  1. Rinse the duck well and pat it dry.
  2. Heat up the oil in a frying pan and add shallots, garlics and all the spices. Saute till fragrant and off the heat.
  3. Add the duck to a deep wok with enough water to submerge the duck till 90%. Add the dark soya sauce.
  4. Add the shallots, garlics and spices from Step 2 into the braising sauce.
  5. Add in the sweet soya sauce.
  6. Add in the sugar and rock sugar respectively.
  7. Add in the sectioned spring onions.
  8. Cover the wok and allow it to be cooked on low heat for approximately 1.5 hours.
  9. In between the cooking, turn the duck every 15-20 minutes to ensure that the braised sauce well covered the duck in every part.
  10. 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.
  11. Add in the diced french beans. Add some water if it starts to get dry.
  12. Add in the softened yam and stir to mix well. Off the heat.
  13. 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.
  14. Add in the braised duck sauce.
  15. Stir the rice to mix the sauces well. If you prefer a darker shade, you can add in more dark soya sauce.
  16. 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.
  17. 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.
  18. Serve the braised duck with yam rice, chilli sauce and braised eggs.
Recipe by Eat What Tonight at https://eatwhattonight.com/2016/04/giveaway-teochew-braised-duck-with-yam-rice/