How to make Teochew Braised Duck and the recipes of Teochew Braised Duck

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


  • 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)


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.


        • 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


        • 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


        1. 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.

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