Teochew Braised Duck (Lo Ack)
This Teochew dish, enriched with Southeast Asian flavors like lemongrass and galangal, has become a cherished recipe in Rosalind Yeo’s family, passed down from her mother-in-law. It’s a perfect centerpiece for Chinese New Year celebrations or any family meal.
Time: 1½ to 2 hours (30 minutes active)
Makes: 4 to 6 servings as part of a multicourse family-style meal
Ingredients
- 2 tablespoons sea or kosher salt, divided
- 4- to 5-pound duck, rinsed and patted dry with paper towels
- 2 cups water, plus more as needed
- ½ cup dark soy sauce
- 2 plump stalks lemongrass, trimmed, bruised, and halved
- 1-inch piece fresh galangal, smashed
- 1 tablespoon sugar
- 4 whole cloves
- 4 star anise pods
- Two 2-inch sticks cinnamon
- 1 teaspoon black peppercorns
- Chili-Lime Dipping Sauce (recipe follows)
Instructions
1 Prepare Duck:
- Rub 1½ tablespoons of salt evenly all over the duck, including inside the cavity.
2 Cooking:
- In a large wok or Dutch oven, combine water, soy sauce, lemongrass, galangal, sugar, cloves, star anise, cinnamon, peppercorns, and remaining salt. Bring to a boil.
- Reduce heat to medium-low. Carefully lower the duck into the wok. Add more water if needed so liquid reaches halfway up the duck.
- Cook uncovered, basting every 5 minutes, for 20 minutes until evenly colored. Cover and simmer for 40 to 60 minutes, flipping the duck halfway through, until tender and meat easily pulls apart.
- Add water if the sauce reduces too much during cooking.
3 Finish:
- Allow duck to rest in sauce for an additional hour if desired.
- Cut duck into serving pieces, arrange on a platter. Skim fat from sauce, then drizzle over duck.
- Serve with steamed rice and Chili-Lime Dipping Sauce.
Variations
- Additions: Include fried tofu or hard-boiled eggs 20 minutes before duck is done. Alternatively, incorporate a mix of intestines, duck liver, and gizzards for a heartier dish.
Chili-Lime Dipping Sauce
Enhance your Teochew Braised Duck with this zesty dipping sauce, perfect for balancing the rich flavors of the dish.
Time: 15 minutes
Makes: About ½ cup
Ingredients
- 4 cloves garlic
- 2 long, fresh red chilies (such as Holland or Fresno), or 2 tablespoons prepared chili paste
- 8 tablespoons key lime juice (from 8 small limes)
- Salt to taste
Instructions
- Prepare Sauce:
- Pound garlic and chilies in a mortar and pestle, or process in a food processor until coarse paste forms.
- Add lime juice and salt, mix well.
Serve this Teochew Braised Duck with steamed rice and the Chili-Lime Dipping Sauce for a delightful sweet-sour sensation that’s sure to please your family and guests alike.
