This is a famous Teochew dish – Braised Duck and my dad’s favourite too. My fren, K painstakingly write out the recipe for me, in grams and cups so there is really no excuse not to cook it. The preparation process look manageable except that I’ve not handle a duck before, and is a whole duck which is pretty big. The first step is to marinate it, I kinda find it weird to rub the ingredients all over the body! Next is to cook the sugar to caramel stage, K have kindly warn me that the temperature of the sugar could be very high so one must be very careful to handle it. It took a pretty long time to melt the sugar to caramel stage and it hardens immediately once it’s cool. During the boiling process, the duck oozes so much oil that I keep scooping them out!
The duck have to be turn every now and then, it’s certainly no joke to turn the duck in a pool of syrup, not only the duck is heavy and there is also the worry that it will splatter. It took a good 2 hrs to cook the whole dish and it’s definitely worth the effort, they do enjoy it but I din – I’m not a duck fan, except duck porridge! But I do have to say that duck is really well done, I like how the skin is done – thanks to K for the recipe 🙂