Hokkien Braised Duck (Lor Ark)

Method17 steps

1. 1

   Step 1: Start with a fully dressed, eviscerated and plucked raw duck (2 kg). Check that the cavity is empty, remove any remaining innards, and keep the duck refrigerated while you prepare a clean work area.

   Uses 2 kg raw whole duck, fully dressed, eviscerated and plucked

2. 2

   Step 2: Trim away the tail-tip oil glands and unwanted tail fat with a clean sharp knife. Remove any remaining pinfeathers with clean tweezers. Keep raw-poultry utensils separate from the sauce and serving equipment.

   Uses Checked raw dressed duck

3. 3

   Step 3: Pat the duck dry with disposable kitchen paper. Rub the marinade salt (1 tsp), 2 tsp marinade sugar and 2 tsp marinade five-spice all over the duck and inside the cavity.

   Uses Trimmed raw duck · 1 tsp salt, for the duck marinade · 2 tsp sugar, for the duck marinade · 2 tsp five-spice powder, for the duck marinade

4. 4

   Step 4: Tuck the wings and feet close to the body. Cover and marinate in the refrigerator at 4°C or below for 2 hours. This uses the author’s shorter marination option; an overnight cold marination is an alternative, within the duck’s storage limit.

   Refrigerate the duck marinade · 120 minUses Seasoned raw duck

5. 5

   Step 5: Wash, peel and prepare the 3 ginger slices, 4 galangal slices and 6 cavity garlic cloves. Stuff these into the marinated duck cavity just before cooking.

   Uses Cold marinated raw duck · 3 slices ginger, for the duck cavity · 4 slices galangal (blue ginger), for the duck cavity · 6 garlic cloves, for the duck cavity · Clean water, as needed to wash the ginger, galangal, garlic, chillies and parsley

6. 6

   Step 6: For the chilli sauce, peel and wash its separate 5 garlic cloves, then chop coarsely.

   Uses 5 garlic cloves, for the chilli sauce · Clean water, as needed to wash the ginger, galangal, garlic, chillies and parsley

7. 7

   Step 7: Wash the 5 large chillies and 2 chilli padi, remove their seeds and cut into small pieces. Blend finely.

   Uses 5 large chillies, for the chilli sauce · 2 chilli padi, for the chilli sauce · Clean water, as needed to wash the ginger, galangal, garlic, chillies and parsley

8. 8

   Step 8: Mix the blended chillies and chopped sauce garlic with the sauce vinegar (1 tbsp) and its separate 1 tsp sugar. Cover and refrigerate the sauce until serving.

   Uses Finely blended large chillies and chilli padi · Chopped sauce garlic · 1 tbsp vinegar, for the chilli sauce · 1 tsp sugar, for the chilli sauce

9. 9

   Step 9: Put the separate 2 tsp caramel sugar into the wok over low heat. Watch closely as it melts and turns golden.

   Uses 2 tsp sugar, for the braising sauce

10. 10

    Step 10: As soon as the sugar is golden, add the braising five-spice (2 tsp), star anise (2), whole cloves (8) and cinnamon stick (1). Fry over low heat for 30 seconds, watching for scorching, then add the dark soy sauce (4 tbsp).

    Fry the braising spices · 1 minUses Golden caramel sugar · 2 tsp five-spice powder, for the braising sauce · 2 whole star anise · 8 whole cloves (the spice) · 1 cinnamon stick · 4 tbsp dark soy sauce

11. 11

    Step 11: Place the prepared raw duck in the wok and turn it to coat evenly with the soy-spice mixture.

    Uses Raw marinated duck with cavity aromatics · Complete caramel, spice and dark-soy mixture

12. 12

    Step 12: Add the 1.5 litres braising water and 8–10 small rock-sugar cubes. Use a wok or pot in which this water reaches about three quarters of the duck’s height. Bring to a full boil over high heat.

    Uses Sauce-coated raw duck and braising mixture · 1.5 litres water, for braising · 8–10 small cubes rock sugar

13. 13

    Step 13: Once boiling, reduce to a steady uncovered simmer. Braise for the first 45 minutes of the author’s 90-minute guide, keeping the liquid gently moving without burning the sauce.

    First half of the duck braise · 45 minUses Duck and complete boiling braising liquid

14. 14

    Step 14: At the 45-minute midpoint, turn the duck over carefully and continue the uncovered simmer for another 15 minutes, until 60 minutes of the 90-minute guide have elapsed.

    Reach the final turning phase · 15 minUses Duck and sauce after the first 45-minute braise

15. 15

    Step 15: Continue uncovered for the final 30 minutes of the 90-minute guide, turning the duck a few times and watching closely as the sauce thickens. Reduce the heat if the bottom risks scorching. Before lifting out the duck, require at least 74°C in the thickest breast and thigh away from bone and in the cavity aromatics; continue cooking as needed until fully cooked and tender.

    Finish the duck braise · 30 minUses Duck and sauce after 60 minutes of braising

16. 16

    Step 16: Lift the fully cooked duck onto a clean plate and loosely cover while you finish the accompaniments. Leave the braising gravy in the wok, add the ready tau kwa (2), ready tau pok (4) and peeled hard-boiled eggs (6), and gently braise for about 30 minutes until hot through and flavoured by the gravy.

    Braise the tofu and ready eggs · 30 minUses Only retained duck braising gravy, with the fully cooked duck lifted aside · 2 blocks ready tau kwa (firm tofu) · 4 ready tau pok (fried tofu puffs) · 6 ready hard-boiled eggs, peeled

17. 17

    Step 17: Chop the cooked duck and arrange with the hot braised tofu and eggs. Add braising gravy as desired, garnish with washed parsley and serve promptly with the prepared chilli sauce and optional ready hot steamed rice. Keep unused gravy and sauce separate; refrigerate leftovers within 2 hours, or 1 hour above 32°C.

    Uses Only the fully cooked duck lifted aside, excluding its retained braising gravy · Hot braised tofu and eggs with gravy as desired · Prepared chilli sauce, as desired · Parsley, as needed to garnish · Clean water, as needed to wash the ginger, galangal, garlic, chillies and parsley · Ready hot steamed rice, as desired to serve