There are many duck recipes out there, but the ones the author keeps coming back to are Peking duck, roasted duck and stewed duck. This is the family recipe for stewed duck. It uses dark soya sauce and a few simple ingredients to give the duck an aromatic flavour while keeping the flesh juicy. Time: the duck marinates for 1 to 2 hours, then stews for 1.5 hours. Ingredients Duck Salt 5 spice powder: about 30 grams to rub over the duck, and the remaining powder for the stew Galangal, garlic and shallots 2 tablespoons oil Dark soya sauce Sugar 1 liter water How to make stewed duck 1. Clean and marinate the duck Clean the duck thoroughly by rubbing it with some salt, then rinse it. Rub about 30 grams of 5 spice powder over the duck and leave it to marinate for 1 to 2 hours. 2. Fry the aromatics Pound the galangal, garlic and shallots separately. Heat 2 tablespoons of oil in a wok and sauté the shallots until aromatic, then take them out. Sauté the garlic until aromatic and take it out. Sauté the galangal until aromatic, then return the shallots and garlic to the wok and stir everything together until even. Add the dark soya sauce and sugar and stir well. 3. Cook the duck and add the water Add the duck and coat it with the mixture. Let it cook until it shrinks slightly, controlling the heat so the duck doesn’t burn. Once the duck has shrunk slightly, add 200 ml water and let it boil. Add another 200 ml and repeat until you have used 1 liter of water. The water should come at least halfway up the duck. Add the remaining 5 spice powder and reduce the heat to a simmer. 4. Stew and serve Stew or simmer for 1.5 hours, turning the duck every 10 minutes. Add salt to taste, and more water if it is drying out. Take the duck out and drain off the excess gravy. Let the duck cool before serving it with the gravy; sieve the gravy first to remove the spices. Share:
