Teochew Braised Duck (Lo Ack)
Teochew braised duck, seasoned with lemongrass and galangal, with tender, fall-off-the-bone meat, served with a tangy-spicy dipping sauce for a distinctive flavor.
Ingredients
sea or kosher salt (divided)
2 tablespoons
duck (rinsed and patted dry with paper towels)
4- to 5-pound
water (plus more as needed)
2 cups
dark soy sauce
½ cup
lemongrass (trimmed, bruised (see page 10), and halved)
2 plump stalks
fresh galangal (smashed)
1-inch piece
sugar
1 tablespoon
whole cloves
4
star anise pods
4
sticks cinnamon
Two 2-inch
black peppercorns
1 teaspoon
Chili-Lime Dipping Sauce (recipe follows)
Instructions
1
Step 1
Rub 1½ tablespoons of salt evenly over the duck, both inside and out, including the cavity.
2
Step 2
In a large wok or Dutch oven (or any vessel that can fit the whole duck), combine the water, dark soy sauce, lemongrass, galangal, sugar, cloves, star anise, cinnamon, peppercorns, and the remaining salt. Bring to a boil. Reduce the heat to medium-low. Gently place the duck in the pot. The liquid should reach halfway up the duck. Add more water if necessary. Simmer for about 20 minutes, basting the duck with the sauce every 5 minutes or so for even color. Cover and continue braising for 40 to 60 minutes, or until the duck is tender and the bones pull away easily, turning the duck halfway through. If the sauce looks like it's getting dry, add ¼ cup of water at a time.
3
Step 3
Total cooking time should be 1 to 1½ hours. Check doneness by piercing the duck thigh with a chopstick. If the juices run clear, the duck is cooked. Alternatively, use a meat thermometer to check that the internal temperature reaches 165°F.
4
Step 4
Turn off the heat and let the duck soak in the sauce for another hour (if desired).
5
Step 5
Cut the duck into serving pieces and arrange on a platter. Skim off the fat from the surface of the sauce, then drizzle the sauce over the duck. Serve with freshly steamed rice and the dipping sauce.
