Recipe: Braised Duck (Lor Arp)

1 whole duck (approximately 1.5kg)
Seasoning (combined):
  • 1 tbsp Chinese five-spice powder
  • 1 tbsp salt
  • 2 slices ginger
  • 2 stalks spring onions (use only the white portion)
Gravy ingredients:
  • 3 cloves garlic (whole)
  • 2 shallots (whole)
  • 6cm-piece cinnamon stick
  • 110g galangal -- sliced
  • Oil for deep frying
  • 2 tbsp sugar
  • 1 tbsp dark soy sauce
  • 3 cups water
Method:

RUB the inside and outside of the duck with the combined seasoning ingredients and leave aside to dry for 1 to 2 hours.
Heat enough oil in a wok. Fry duck in hot oil until just lightly browned. Remove and drain well. Place ginger and spring onions into cavity of duck.

Heat 2 tbsp oil in a wok, add sugar and 3 to 4 pieces galangal slices and when oil turns a dark gold, turn off heat. Add dark soy sauce. Return duck to the wok and coat well with this sauce.

Combine all the gravy ingredients in a saucepan. Bring to a boil then pour the cooked gravy ingredients over the duck. (Sauce should cover more than half of the duck.) Bring to a boil then simmer-covered for 40 to 45 minutes over low heat or until duck is tender and the sauce thick.

Dish out duck and cut up into bite-sized pieces. Arrange duck pieces on plate and pour gravy over. Serve hot.

 
 

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