Wednesday, February 17, 2010

Lor Ark / Chinese Braised Duck

Chinese-Braised-Duck

Mr H thought of cooking something different this year...for our dinner on Chinese New Year eve. We still had our usual Steamboat and Sang Choy Bow. But this year, he wanted to try ... to cook a whole duck...
Mr H did all the cleaning, preparing and cooking Lor Ark or Chinese Braised Duck Teochew style... the way his mom used to cook for CNY...  I raised my 'white flag' as I have never cook duck...nor had my mom...(pre-cooked duck from IGA..did not count!!) and am clueless on this matter!!! I guess, its better to stay 'clueless'.... ignorant is a bliss...yay!! (... so I dont have to cook duck next CNY..sshhh)
My role... was to take photos... hmmm... that was the toughest part ... : p
  • 1 whole duck
  • 2 inch ginger - crushed
  • 6 shallots
  • 5 cloves of garlic- crushed
  • 3 teaspoon 5 spice powder
  • 3 pcs star anise
  • 3 teaspoon thick soya sauce
  • rock sugar
  • salt and pepper
  • cinnamon stick
  • oyster sauce
Wash, clean and marinate the duck with 5 spice powder for at least 2 hours .
Heat up the wok on high heat. Pour about 3 tablespoon of cooking oil. Saute the garlic and ginger. Add the rest of the seasoning with sufficient water to cover half of the duck. Bring to boil and leave it to simmer for at least 1 to 1 1/2 hour until the duck is cooked and the sauce thickened. Don't forget to turn the duck every 15 minutes...

1 comment:

  1. This braised duck looks really great! The presentation...simple yet elegant.

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