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Teochew Braised Duck
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4.64 from 11 votes

Teochew Braised Duck

Teochew Braised Duck (Lo Ack/滷鸭): succulent, slick with soy sauce, and very tasty.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
Course: Chinese Recipes
Cuisine: Duck
Keyword: Teochew Braised Duck
Servings: 6 people
Calories: 42kcal
Author: Bee Yinn Low

Ingredients

  • 2 tablespoons sea or kosher salt divided
  • 4 - 5 pound (2kg-2.25kg) duck rinsed and patted dry with paper towels
  • 2 cups water plus more as needed
  • 1/2 cup dark soy sauce
  • 2 plump stalks lemongrass trimmed, bruised, and halved
  • 1 inch (2.5cm) fresh galangal, smashed
  • 1 tablespoon sugar
  • 4 whole cloves
  • 4 star anise pods
  • 2 in (5cm) cinnamon
  • 1 teaspoon black peppercorns
  • Chili-Lime Dipping Sauce recipe follows

Chili-Lime Dipping Sauce

  • 4 cloves garlic
  • 2 fresh red chilies such as Holland or Fresno, or 2 tablespoons prepared chili paste
  • 8 tablespoons key lime juice from 8 small limes
  • Salt

Instructions

  • Rub 1½ tablespoons of the salt evenly all over the duck, including inside the cavity.
  • In a large wok or Dutch oven or any vessel large enough to hold the whole duck, mix together the water, soy sauce, lemongrass, galangal, sugar, cloves, star anise, cinnamon, peppercorns, and remaining salt. Bring to a boil.
  • Reduce the heat to medium-low. Gently lower the duck into the wok. The liquid should reach halfway up the duck. Top it off with additional water if necessary.
  • For the first 20 minutes, baste the duck every 5 minutes or so to color it evenly. Cover and simmer for another 40 to 60 minutes, or until the meat is fall-off-the-bone tender, flipping the duck halfway through cooking. If the sauce looks like it’s drying up, add more water, ¼ cup at a time.
  • Total cooking time should be 1 to 1½ hours. To check for doneness, poke the duck in the thigh with a chopstick. If the juices run clear, the duck is cooked. Or, use a meat thermometer to check if the internal temperature has reached 165 degrees F.
  • Turn off the heat and leave the duck immersed in the sauce for another hour if desired.
  • Cut the duck into serving pieces and arrange on a serving platter. Skim the fat from the surface of the sauce, then drizzle the sauce over the duck. Serve with freshly steamed rice and the dipping sauce.

Chili-Lime Dipping Sauce

  • Pound the garlic and chilies in a mortar with a pestle, or whirl in a small food processor, until a coarse paste forms. Add the lime juice and salt to taste and mix well.

Nutrition

Serving: 6people | Calories: 42kcal | Carbohydrates: 9g | Protein: 2g | Sodium: 3412mg | Fiber: 1g | Sugar: 3g