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 🙂
e's joie 
I am a duck lover, prefer it to chicken in fact. I too wonder if I could handle a whole duck myself cos it’s so much bigger than chicken.
The recipe is right about caramelising the sugar. Only authentic Teochew recipe will do that. Yours looks lovely, well-done! 🙂
Hi Didally, my favourite meat would be chicken then. Have a big wok or corning ware, this will make handling the duck much more easier, at least tt’s what I thought 😛
Hi Rei, thanks for your kind words 🙂 Luckily they say this is a dish that is prepare during festival, which means it will be another long long time before I will do it again!
i’ll prefer roast duck anytime over a braised one… but then yr braised duck looked so good that i’m hoping to bite into one now!
Your braised duck looks so yummy! I love braised duck noodle. I bet yours will be yummy with noodles and the yummilicious gravy!
Your braised duck looks so yummylicious! I love to eat braised duck but till now i’m still very hesitant to braise one due to its size. Hee, meanwhile i think i’ll practise braising a chicken 😉
Hi Ida & Bernice, thanks so much for your encouragement 🙂
Hi Rebecca, duck is more difficult to cook and I always remember that it’s so heavy! Chicken sound good too!
e, your duck looks gorgeous!
hi Elyn, ducks are very heavy. after its cooked, very little meat you will get from it. Did you attend the LG MW class?
Hi Edith, thanks 🙂
Hi Gina, the duck din shrink much after much cooking, probably my wok is also too small for it. Guess I will do this only on special day 😛