How to Make Asian Teochew Braised Duck (Lo Ack) Asian Cooking Recipe Cuisine

China, Singapore, Southeast Asia Teochew Braised Duck (Lo Ack)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4-6 Servings

2 tbsp sea or kosher salt, divided

4 to 5 lb duck, rinsed and patter dry with paper towels

2 cups water, plus more as needed

½ cup dark soy sauce

2 plump lemongrass stalks, trimmed and bruised and halved

1-inch piece fresh galangal, smashed

1 tbsp sugar

4 whole cloves

4 star anise pods

Two 2-inch cinnamon sticks

1 tsp black peppercorns


Directions:

Rub 1 ½ tbsp salt evenly all over the duck, including the inside cavity.

In a large wok or Dutch over, mix together water, soy sauce, lemongrass, galangal, sugar cloves, star anise, cinnamon, peppercorns and remaining salt. Bring to a boil then reduce the heat to medium-low.

Gently lower the duck into the wok. The liquid should reach halfway up the duck. Top it off with additional water if necessary. Cook, basting the duck every 5 minutes or so for 20 minutes so that it colors evenly. Cover and simmer for another 40 to 60 minutes or until duck is tender and the meat is fall off the bone. Make sure to flip the duck halfway through cooking. If the sauce looks like it’s drying up, add more water ¼ cup at a time. 

Using a meat thermometer test to check internal temperature has reached 165 degrees F. Turn off the heat and leave the duck immersed in the sauce for another hour if desired.


Cut into serving pieces and arrange on a serving platter. Skim the fat off the sauce and drizzle over the duck. 

Put in your City and Zip to find Asian Store nearest you

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

Have an Asian dish of your own? Or you tried using our recipe? Please send us a picture, we would love to post it! email pix to cook@avagroups.info

Subscribe To Our Social Networks! Share with your friends your amazing dish, you just made!