Ingredients
½ duck (1kg)
½ Tbsp five spice powder
3/4 tsp salt

20 gm galangal, finely sliced
4 pip garlic, finely sliced
½ Tbsp oil
3 Tbsp sugar
100 ml soy sauce
1¼ – 2 cup water


30-40 gm rock sugar

Method
1. Rub 5-spice and salt over the duck and leave to marinate for at least 1 hour.

2. Heat up the wok with oil and fry sliced galangal and garlic until golden brown. Remove and set aside.

3. Melt the sugar in the wok. Add soy sauce and duck. Coat the duck with the mixture. Add the water, galangal and garlic (pic 1).

4. Bring to the boil. Lock the lid of the pressure cooker and once pressure have been reached, turn heat to low and cook for 25 minutes.


5. Once cooked, let the duck sit in the pressure cooker on natural release (pic 2).

6. Scoop up the oil floating on the surface of the gravy. Dissolve the rock sugar with some of the duck gravy in a separate container.

7. Turn the duck skin down and boil to thicken the gravy. Turn skin side up and spoon the rock sugar solution over the duck.

8. Remove, let duck rest for 10 minutes (pic 3) and then carve. Serve with dipping sauce.

Dipping Sauce
1 pip garlic, chopped
2 tsp sugar
2 Tbsp white vinegar

Bring all ingredients to a boil and serve with the duck.

 

 

Source: Pak Lo Ngap ~ Teochew Braised Duck | The Waitakere Redneck’s Kitchen

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