Chaozhou

Teochew braised duck

Name: Teochew braised duck
Total time: 2 h
Yield: 6 servings
Cuisine: Chinese
Ingredients: 1 duck about 1.6 kg, jointed duck; 1 1/2 tsp salt; 1 tsp chinese five spice powder; a thumb sliced galangal; 1 head smashed garlic; 3 star anise; 1 cinnamon stick 4 cloves whole spices; 2 tbsp rock sugar sugar; 4 tbsp soy sauce; 2 tbsp dark soy sauce; 5 cups water; 300 g firm tofu fried firm tofu; 6 boiled and peeled egg; Coriander leaves (cilantro), to serve; Vinegar, with garlic, to dip

Duck simmered in a fragrant soy and galangal braise, with tofu and eggs soaking up the gravy.

120 minTime

52 gProtein each

mildSpice

The lu pot2 chapters · 1 min read

Make it your way

Grandma's wayDuck braised in soy, galangal and spices.

The original

590kcalsame

52 gproteinsame

2 gfibresame

120minutessame

Lu ya, the Teochew braised duck.

Per serving, worked out from the ingredient table.

Ingredients

Duck1 duck, about 1.6 kg, jointed

Salt1½ tsp

Chinese five spice powder1 tsp

Galangala thumb, sliced

Garlic1 head, smashed

Star anise3

Whole spices1 cinnamon stick, 4 cloves

Sugar2 tbsp, rock sugar

Soy sauce4 tbsp

Dark soy sauce2 tbsp

Water5 cups

Firm tofu300 g firm tofu, fried

Egg6, boiled and peeled

Coriander leaves (cilantro)to serve

Vinegarwith garlic, to dip

Method

5 steps

1Rub the duck with salt and five spice and leave 30 minutes.
2Melt the sugar in a dry pot until amber, then brown the duck in it, skin side down.
3Add galangal, garlic, spices, soy sauces and water. Simmer, turning the duck often, for 70 minutes.
4Add the eggs and tofu for the last 20 minutes.
5Rest the duck, then slice. Serve with braise spooned over and garlic vinegar for dipping.

Serve it like this

Fan the sliced duck over tofu and halved eggs on a platter, spoon over the braise and serve with garlic vinegar and rice.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Chaozhou

Teochew braised duck

Duck simmered in a fragrant soy and galangal braise, with tofu and eggs soaking up the gravy.

120 minTime

52 gProtein each

mildSpice

The lu pot2 chapters · 1 min read

Make it your way

Grandma's wayDuck braised in soy, galangal and spices.

The original

590kcalsame

52 gproteinsame

2 gfibresame

120minutessame

Lu ya, the Teochew braised duck.

Per serving, worked out from the ingredient table.

Ingredients

Duck1 duck, about 1.6 kg, jointed

Salt1½ tsp

Chinese five spice powder1 tsp

Galangala thumb, sliced

Garlic1 head, smashed

Star anise3

Whole spices1 cinnamon stick, 4 cloves

Sugar2 tbsp, rock sugar

Soy sauce4 tbsp

Dark soy sauce2 tbsp

Water5 cups

Firm tofu300 g firm tofu, fried

Egg6, boiled and peeled

Coriander leaves (cilantro)to serve

Vinegarwith garlic, to dip

Method

5 steps

1Rub the duck with salt and five spice and leave 30 minutes.
2Melt the sugar in a dry pot until amber, then brown the duck in it, skin side down.
3Add galangal, garlic, spices, soy sauces and water. Simmer, turning the duck often, for 70 minutes.
4Add the eggs and tofu for the last 20 minutes.
5Rest the duck, then slice. Serve with braise spooned over and garlic vinegar for dipping.

Serve it like this

Fan the sliced duck over tofu and halved eggs on a platter, spoon over the braise and serve with garlic vinegar and rice.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Teochew braised duck

Make it your way

Ingredients

Method

Teochew braised duck

Make it your way

Ingredients

Method

Make it a meal