Lu Ya (Teochew Braised Duck)

🧂 Ingredients

• 1 Whole duck(Approximately 2kg (4.4 lbs). Ensure it's cleaned and any excess fat from the cavity is removed.)
• 200 ml Soy sauce(Use a good quality dark soy sauce for color and a light soy sauce for saltiness, or a combination.)
• 100 g Rock sugar(Crushed into smaller pieces for easier dissolving. If unavailable, use granulated sugar.)
• 2 tbsp Five-spice powder(A blend of star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds.)
• 5 Star anise(Whole pods.)
• 2 Cinnamon sticks(About 3-4 inches long each.)
• 3 inches Galangal(Sliced thinly. If unavailable, substitute with fresh ginger.)
• 5 Garlic cloves(Peeled and lightly smashed.)
• 2 inch piece Ginger(Sliced.)
• 1 liter Water(Or enough to submerge the duck.)
• 1 tsp Salt(Optional, to adjust seasoning.)

👨‍🍳 Instructions

1. 1

   Prepare the Master Stock: In a large, heavy-bottomed pot or Dutch oven (large enough to hold the duck), combine the soy sauce, crushed rock sugar, five-spice powder, star anise, cinnamon sticks, sliced galangal, smashed garlic cloves, and sliced ginger. Add 1 liter of water. Bring the mixture to a simmer over medium heat, stirring occasionally until the rock sugar has completely dissolved. Let it simmer gently for about 10-15 minutes to allow the aromatics to infuse the liquid.

   ⏱️ 20 minutes
2. 2

   Blanch the Duck: While the master stock is simmering, prepare the duck. Bring a separate large pot of water to a rolling boil. Carefully submerge the whole duck into the boiling water for about 30-60 seconds, turning it to ensure all sides are exposed. This process helps to clean the skin and tighten it. Remove the duck and rinse it under cold running water. Pat it thoroughly dry with paper towels. This step is crucial for achieving tender meat and preventing the stock from becoming cloudy.

   ⏱️ 10 minutes
3. 3

   Combine and Braise: Carefully place the blanched and dried duck into the pot with the master stock. Add more water if necessary to ensure the duck is mostly submerged. Bring the liquid back to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot tightly with a lid, and let the duck braise. The cooking temperature should be very low, just enough to maintain a gentle simmer (around 150°C / 300°F if using an oven, or just a few tiny bubbles on the stovetop).

   ⏱️ 2 hours 30 minutes
4. 4

   Turn and Baste: Every 30-45 minutes during the braising process, carefully turn the duck to ensure even cooking and basting. Use a ladle to spoon some of the hot braising liquid over the duck, especially the parts that might be exposed above the liquid. This helps to keep the duck moist and evenly flavored. Continue braising until the duck is exceptionally tender – a skewer or fork inserted into the thickest part of the thigh should meet very little resistance.

   ⏱️ Ongoing during braising
5. 5

   Rest and Serve: Once the duck is tender, carefully remove it from the braising liquid and place it on a clean cutting board or platter. Let it rest for at least 15-20 minutes before carving. This allows the juices to redistribute, resulting in a more succulent duck. While the duck rests, you can strain the braising liquid, skim off excess fat, and reduce it slightly over medium-high heat to create a richer sauce. Carve the duck into desired pieces and serve hot, drizzled generously with the reduced braising liquid.

   ⏱️ 20 minutes

💡 Pro Tips

• ✓For deeper flavor, you can marinate the duck in a portion of the soy sauce and spices overnight before blanching.
• ✓The master stock can be strained, cooled, and refrigerated. It improves in flavor with each use and can be replenished with fresh ingredients for subsequent braises.
• ✓Braising at a very low temperature is key to achieving meltingly tender duck without the meat falling apart completely.
• ✓Ensure the duck is thoroughly dried after blanching to achieve a better skin texture.

🔄 Variations

• Add hard-boiled eggs to the braising liquid during the last hour of cooking for braised eggs.
• Add firm tofu or bean curd sticks to the braising liquid during the last 30 minutes.
• A splash of Shaoxing wine can be added to the master stock for added depth of flavor.

🥗 Nutrition

Per serving