How to cook Teochew Braised Duck - Delicious & succulent!

Scroll down for ingredients Anne does a great Teochew Braised Duck! She learnt to cook it as a teenager from a Teochew family who were tenants living in her family home. This is such an amazing dish, especially if you love duck! The duck meat is succulent, and the delicious spiced gravy gives it a perfect finish. She hopes that the younger generations will always remember how to cook this for their family and friends. Enjoy it with steamed rice. Yummy!

Important note:
Cooking time for duck varies depending on the size of duck, the age of duck, how high your flame is and how much water you put into the pot while braising. So please don't follow the cooking time exactly as stated in the video. The most important thing is to cook the duck until it is tender. Young duck will take 45-60 minutes to cook. Old duck with more fibrous meat will take about 1.5 hrs to tenderise. Anne prefers to braise young ducks as she feels the meat is tastier.

Ingredients:

Duck 2.5kg
Marinate skin of duck with Light & Black Soy Sauce (just a small amount to cover a thin layer)

Rub inside duck cavity with:
Five Spice Powder 1 tsp
Salt 1 tsp
White pepper powder 1/2 tsp

For the braising sauce:
Brown sugar 2 tbsp
Small onions/shallots 5, chopped roughly
Galangal/Lengkuas 4 slices
Garlic 5 cloves, crushed
Star Anise 4 pcs
Light soy sauce 2 tbsp
Black soy sauce 1 1/2 tbsp
Five Spice powder 1 tsp
Knorr chicken powder 1 tsp
Salt to taste