👨‍🍳 作り方

1. 1

   Pat the duck pieces dry and season lightly with salt and white pepper. Heat a wok or heavy-based pan over medium-high heat and add vegetable oil. Sear duck pieces skin-side down until golden brown, about 4-6 minutes. Flip and briefly brown the other side. Work in batches if needed and transfer duck to a plate.

2. 2

   In the same wok, reduce heat to medium. Add a little more oil if needed and sauté ginger, garlic, and shallots until fragrant and lightly golden (about 2 minutes). Add star anise, cinnamon, and Sichuan peppercorns and fry for 30 seconds until fragrant.

3. 3

   Deglaze with Shaoxing wine, scraping up any browned bits. Add dark soy sauce, light soy sauce, oyster sauce, rock sugar, and kecap manis (if using). Stir to combine and let the sugar melt.

4. 4

   Return the duck to the wok, skin-side up. Add chicken stock or water to come halfway up the duck pieces. Add pandan leaf if using. Bring to a gentle boil, then lower heat to a simmer. Cover partially and braise for 1 hour 15 minutes to 1 hour 45 minutes, or until the duck is tender.

5. 5

   During the last 20-30 minutes of braising, add the peeled hard-boiled eggs and tau pok (if using) to the pot to absorb the sauce.

6. 6

   Once the duck is tender, remove it from the braising liquid and let it rest. Slice the duck meat. Serve the duck slices over steamed jasmine rice, drizzled generously with the braising sauce. Garnish with fresh coriander and sliced red chili.