This is how my aunt who is Teochew makes her braised duck. You will need a stainless steel wok for making this dish.
1 frozen Duck from Asian stores, thaw for three days on a Pyrex dish in the fridge
2 inch knob of Galangal, cut into small chunks
1/2 a cup of Mushroom Flavored Dark Soy Sauce
1 tablespoon of Lee Kum Kee Oyster Sauce
1 tablespoon of Honey
Chinese Five Spice Powder
2 Cinnamon Sticks
5 Star Anise Seeds
1 Black Cardamon
Remove neck and innards from the cavity of the duck. Rinse out the cavity, neck and innards of the duck with cold tap water until all the ice is gone. Pat the duck dry with paper towels.
Season the duck with Five Spice Powder all over the duck and it’s cavity.
Spray the stainless steel wok with Pam. Stuff the duck with the galangal chunks.
Then scald every side of the duck, dragging the legs back and forth on the wok on both sides.
Then mix mushroom flavored dark soy sauce with oyster sauce and honey. Pour all over the duck. Add 2 cinnamon sticks, one black cardamon and five star anise seeds.
Fill up to half the wok with boiling water. Bring to a boil for five minutes. Turn down heat between medium and low, then simmer each side of the duck for about 25 minutes.
Remove the black cardamon in 25 minutes after poaching the duck on one side.
Be careful flipping the duck. Get someone to hold the handles of the wok while you flip the duck with a pair of bamboo chopsticks, one at each end of the duck.
Test the temperature of the duck with a meat thermometer. It should be 180 degrees before you stop cooking it.
Remove duck carefully from the wok.
Cut the duck with kitchen shears when it has cooled down.
Save the gravy for pouring over rice.
Serve braised duck with Thai Jasmine rice.
Copyright 2012 From the Kitchen of Eloise