Teochew Spiced Duck
The Teochow or Chiu Chow, hail originally from Southern China. They form a sizeable percentage of Singapore's ethnic Chinese population. They are well known for their seafood dishes as well as for the flavorful spiced duck. Here is an authentic recipe from the Tam family that has passed on the recipe for generations.
- 1 fresh duck (about 4-4½ lb.), dried inside and out with paper towels, fatty deposits and and excess skin discarded
- 5 thin slices of galangal (if unavailable use water packed from Thailand)
- 2 Tbsp sugar
- 3 cups water
- 4 cloves garlic, unpeeled, lightly bruised with the back of a knife
- 1¾-inch cinnamon stick
- 2 tsp five-spice powder
- ½ tsp salt
- ⅓ cup dark soy sauce
- 3 Tbsp light soy sauce
- ¼ cup rice vinegar
- ¼ cup water
- 2-3 cloves garlic, finely chopped
- Combine the marinade ingredients in a bowl, mixing well. Spoon half the marinade onto the skin of the duck and rub well with your fingers. Rub the remainder into the cavity of the duck. Tuck the galangal slices inside the duck and marinade at room temperature for 2 hours, turning several times and basting with any marinade that pools at the bottom of the bowl.
- Put the sugar in a wok and heat gently until it melts and tunes golden brown. Gradually add the water, stirring, then add the garlic, cinnamon, the duck and its marinade. Bring to a boil on medium heat, cover, reduce the heat and simmer for 75-90 minutes, turning several times until the duck is tender.
- Combine rice vinegar, water and garlic to make dipping sauce. Divide among 4 small sauce bowls. Cut the duck into serving pieces and arrange on a serving dish, with about 1 cup cooking liquid poured over. Serve with steamed rice.