Chronicles of Making a Braised Duck

• the Bear

  9 Feb 06, 00:44

  try making it yourself when i post the part 2 on sunday...
  
  it's easy.. foolproof even...
  
  just takes a lot of effort
  
  

  Originally posted by s|nNeD:

  i have!
  
  its delicious.

• s|nNeD

  9 Feb 06, 00:51

  Originally posted by the Bear:

  try making it yourself when i post the part 2 on sunday...
  
  it's easy.. foolproof even...
  
  just takes a lot of effort
  
  

  but i dun really like braised duck.
• the Bear

  9 Feb 06, 00:51

  then you say nice to eat?
• hisoka

  9 Feb 06, 01:10

  hmm but i and quesy about sticking my hand into the duck leh.......
  
  anyway hor your fridge is very packed man like the duck for squeezed inside one
• choco B

  9 Feb 06, 11:22

  Cos... it is

  Originally posted by the Bear:

  then you say nice to eat?

  Yep I've had the privilege Yummy.... was thinking, if left overnight, the sauce and meat would make gooood duck noodles *drools* All it needs is the right chilli.....
  
  Are you braising this duck for us again? Awww you shouldn't have
  

  Originally posted by the Bear:

  i forgot who has tasted it before.. i remember tare has.. not sure if choco has...

• s|nNeD

  11 Feb 06, 12:25

  Originally posted by the Bear:

  then you say nice to eat?

  alamak.
  
  as in its nice.. but its my personal preference mah.
  
  Must give credit where its due.
• the Bear

  11 Feb 06, 12:56

  aiyah, set a date, place and time, and give me a lead time of 5 days, i'll braise a duck for you guys
  
  going to cook the thing tomorrow.. may have to go to my friend's place after so may not have time to post the pics...
  
  the part 2 will be up latest monday night
• Rhonda

  12 Feb 06, 13:31

  Yippeee... Part 2 should be out today!
  
  But... but... see only... no eat!
  
  
• SBS9828X

  12 Feb 06, 13:39

  Originally posted by Rhonda:

  Yippeee... Part 2 should be out today!
  
  But... but... see only... no eat!
  
  

  no eat? make urself lah
• the Bear

  12 Feb 06, 16:21

  Part Deux
  
  Step 8
  
  Get some sugar, about a handful would be enough.. it's used to dampen the strong salty taste of the dark soy sauce.
  
  
  
  Step 9
  
  Toss the stuff into a hot wok and allow it to melt into a black treacly mess, remember not to let it burn, but just turn black.
  
  
  
  Step 10
  
  Add about half to three-quarters of a bottle of Tai Hua soy sauce. Use the grade that is below the premium one because the premium one is not salty enough. Stir the mixture until the melted sugar dissolves and bring to boil.
  
  
  
  Step 11
  
  Slowly into the boiling sauce, place the duck and either put in the rack (which I forgot to do) or move the duck a lot so that it doesn't burn. Keep basting it for 15 minutes.
  
  
  
  Step 12
  
  After turning over the duck bast the other side and allow to simmer for another 10 to 15 minutes (notice the burn mark where I forgot to put the rack in and didn't move the duck enough)
  
  
  
  Step 13
  
  After the duck has become golden brown, turn it over (optional) and add water until the level which covers about 7/8 of the duck.
  
  
  
  Step 14
  
  Lower heat after bringing the liquid to boil to allow to simmer. Keep basting the duck and turn over after 15 minutes. Keep basting again (total 30 minutes)
  
  
  
  Step 15
  
  Bring to simmer after that half hour.
  
  
  
  Step 16
  
  Cover the duck and allow to simmer. Every 15 minutes, turn duck over.
  
  
  
  Step 17
  
  After about 2 hours from the start of cooking, of basting, simmering and turning (making sure it doesn't burn), the duck should look like this.
  
  
  
  Step 18
  
  Take the duck out of the sauce and allow to drain, place on a big plate to allow to cool before chopping. The sauce can be removed to use to stew hard boiled eggs, taupok and what ever you like. Excuse the burnt skin.. that part should be removed or if you remember unlike this old decrepit bear, use a little rack to prevent burning..
  
  
  
  there you go... Braised Duck
  
• Fatum

  12 Feb 06, 17:08

  
  
  .............
  
  I'm getting my mommy to send me a few packets of 5 spice powder liao ...
• the Bear

  12 Feb 06, 17:10

  here's a tip.. chop off the head of the duck before cooking.. the actual cleaning of the nostrils and earholes is not easy... and the yuck can actually change the taste of the whole duck
  
  

  Originally posted by Fatum:

  .............
  
  I'm getting my mommy to send me a few packets of 5 spice powder liao ...

• Rhonda

  12 Feb 06, 17:12

  Waaaaahh!!! I can almost smell it! Yummy!!!
  
  I hope you bought tau pok and boiled eggs to simmer in that sauce! Wow... your colleagues will be so happy to see the duck tomorrow!
  
  Thanks for documenting how it's done, Bear!
• Rhonda

  12 Feb 06, 17:14

  One question... the duck was left to marinade for a few days, right? But how come the duck in the photo looked 'clean'... like it had been washed? I thought the duck's skin would be stained somewhat from the five-spice powder.
• Kuali Baba

  12 Feb 06, 18:54

  I'm getting hungry.
• the Bear

  12 Feb 06, 19:59

  oh yeah.. rinse the duck, inside and outside.. DO NOT WASH the duck.. just rinse the spice away
• av98m

  12 Feb 06, 21:18

  I feel hungry looking at that duck! Looks delicious!
• Rhonda

  13 Feb 06, 01:41

  Originally posted by av98m:

  I feel hungry looking at that duck! Looks delicious!

  Psst... let's go get a small duck for Bear!
• rainee

  13 Feb 06, 01:43

  hungry
• SGpork

  13 Feb 06, 02:00

  
  that duck....on the first pic..looks sexy
  
  drools.
  
  
  
• SGpork

  13 Feb 06, 02:03

  
  
  oh dear..
  
  *grab the leg n pull with strenght*
  
  
• elindra

  13 Feb 06, 09:27

  Nice bear *drool*
• Fatum

  13 Feb 06, 09:36

  suddenly remember something about the duck ....
  
  I wonder if bear cooked the gizzards too ? ...
  
  the heart is one of the best bit eh ? ....
• shinta

  13 Feb 06, 09:39

  Originally posted by the Bear:

  oh yeah.. rinse the duck, inside and outside.. DO NOT WASH the duck.. just rinse the spice away

  can't we just put the whole thing in and cook it w/o rinsing?
• Parka

  13 Feb 06, 11:15

  OMG. 2 hours.
  
  One of the reasons why hawker centres rock, bigtime.