Poultry Recipes - Braised Duck in Soy Sauce Recipe

Ingredients

• duck (about 2kg/4 1/2lb), washed and trimmed

• 5-30ml/1-2 tbsp Chinese five-spice powder

• 15g/1oz fresh turmeric, chopped

• 25g/1oz galangal, chopped

• 4 garlic cloves, chopped

• 30ml/2 tbsp sesame oil

• 12 shallots, peeled and left whole

• 2-3 lemon grass stalks, halved and lightly crushed

• 4 cinnamon sticks

• 8 star anise

• 12 cloves

• 600ml/1 pint/2 1/2 cups light soy sauce

• 120m/1/2 cup dark soy sauce

• 30-45ml/2-3 tbsp palm sugar (jaggery)

• steamed jasmine rice and salad, to serve

Serves 4-6

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Method:

1. Rub the duck. inside and out, with the five-spice powder and place in the refrigerator, uncovered, for 6-8 hours.

2. Using a mortar and pestle or food processor, grind the turmeric, galangal and garlic to a smooth paste.

3. Heat the oil in a heavy pan and stir in the spice paste until it becomes fragrant. Stir in the shallots, lemon grass, cinnamon sticks, star anise and cloves. Pour in the soy sauces and stir in the sugar.

4. Place the duck in the pan, baste with the sauce, and add 550ml/2 1/2 cups water. Bring to the boil, reduce the heat and cover the pan.

5. Simmer gently for 4-6 hours, basting from time to time, until the duck is very tender. Garnish with the leftover spices, if you like, and serve with rice and salad.

Note: Chinese communities at home and abroad often braise duck, goose, chicken or pork in soy sauce and warm flavorings, such as star anise and cinnamon. Such dishes are found at Chinese hawker stalls and coffee shops, and there are many variations on the theme. Turmeric and lemon grass are sometimes added to the flavorings and, to achieve their desired fiery kick, chilies are always included.