์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Singapore Braised Duck Rice
Lor Ark
A quintessential Singaporean hawker dish, Braised Duck Rice (Lor Ark) features tender, succulent duck braised in a rich, savory soy-based sauce infused with aromatic spices. It's typically served with fragrant rice (often yam rice), a hard-boiled egg, and sometimes tau pok (tofu puffs) that have soaked up the flavorful braising liquid. The dish is a comforting and deeply satisfying meal.
๐ง ์ฌ๋ฃ
- 4 pieces Duck legs(or 1.2-1.4 kg duck thighs/legs)
- 2 tbsp Vegetable oil(for searing)
- 1 thumb-sized piece Ginger(sliced thin)
- 6 cloves Garlic(lightly crushed)
- 4 Shallots(peeled and halved)
- 2 pieces Star anise
- 1 piece Cinnamon stick(5-7 cm)
- 1 tsp Sichuan peppercorns(optional)
- 100 ml Shaoxing wine
- 80 ml Dark soy sauce(for color)
- 2 tbsp Light soy sauce(for seasoning)
- 3 tbsp Oyster sauce
- 3 tbsp Rock sugar(or palm sugar, adjust to taste)
- 700 ml Chicken stock or water(enough to partly submerge duck)
- 3 tbsp Kecap manis(optional, for deeper glaze)
- 4 Hard-boiled eggs(peeled, optional)
- 200 g Tau pok (tofu puffs)(optional)
- 1 stalk Pandan leaf(tied, optional)
- Salt(to taste)
- 1 tsp White pepper(or to taste)
- Steamed jasmine rice(to serve)
- Fresh coriander(for garnish)
- Red chili(sliced, for garnish)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 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
In the same wok, reduce heat to medium. Add a little more oil if needed and sautรฉ 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
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
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
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
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.
๐ก ์ ๋ฌธ๊ฐ ํ
- โSear the duck well to render fat for extra flavor and crispier skin.
- โMake-ahead: Braise the duck a day in advance; the flavors deepen overnight. Reheat gently before serving.
- โAdjust sweetness and saltiness of the braising liquid to your preference.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Serve with yam rice instead of jasmine rice.
- Add other braised items like tau kwa (firm tofu) or duck gizzards.