Braised Duck Legs by Xyun Xyun

2tbl soy sauces
1tbl oyster sauce
1tblsp dark s.sauces
1tbl sesame oil
2tbl sugar
1tbl hua tiao wine
abit corn flour
pepper
Shao xing bean curd (red)
chilli black bean* abit spicy
Add few tblsps water
Marinate & keep in fridge overnite,covered
**(This is just a guideline only..pls do adjust to your own preference).

Pre-heat oven 180 degree 10mins
Wrapped the meat with 2 pcs aluminium foil
I bake at 150 degrees for 1 hour then bake at 130 degrees for 30mins… base on my oven temp.

Take meat out from oven put on rack apply glazing sauces & bake at 200 deg for about 10mins

Glazing: 2 tbsp Honey, 1tbsp water & drop of dark sauces.

The remaining sauce you can add abit water & bring to boil.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/880984455303965/?__mref=message_bubble

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Smoked duck porridge with century egg by Danny Yap

Smoked duck from Cold Storage
(Separate bones and meat)

About 2 cups rice padi (presoaked for 2hrs)

Coarsely break bones and boil them in 5 cups of water together with cloves of garlic and few slices of ginger. Boil for approximately 2hrs over medium heat.

Once done, remove bones, garlic and ginger. This will be your base.

Pour in the presoaked rice.

Shred the duck meat. And put half into cooking porridge to get more flavour from the smoked duck. Continue to cook till porridge is to the consistency you like.

Served individually top with shredded duck meat, century egg cubes and cut green onions.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/854924527909958/

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Stewed duck by Jensie Tan

Ingredients
2 ducks
10 dried mushrooms
100g chestnuts
5 pieces of sea cucumber (medium)
5 big slices of ginger
3 pieces of star anise
1 stick of cinnamon
2 tbsp Chinese five spice
3tsp sea salt and pepper
1 tsp sugar
2 tbsp dark sauce .
1tbs tapioca flour 

Method
Firstly, cut the duck into 4 portions and season the duck with 2 tsp sea salt, Chinese five spice, pepper and dark soya sauce to marinade for 4 hours.
Then, use big fire to fry the duck for around 10 minutes.
Take out and let I oil dry , put into a pot.
Add mushrooms, sea cucumber, chestnuts and ginger.
Pour dark sauce and sugar into the pot.
Then, add around 3 cup of water, star anise and cinnamon.
Cook for around 20minutes.
Following that, double boil the entire pot for 40 mins, 20 min time just use chopstick to more here n there . After everything cook add in tapioca starch n ready to serve ..
The reason why I fried the duck, was to remove the fatty bits, and make the dish more fragrant.
Stewing then double boiling the duck is to maintain the texture of he duck, and to make sure the sea cucumber n chestnut isn't over cooked.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/847024242033320/

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Triple Happiness Stew by Jean Chua

Ingredients
• Half a fresh duck
• Half a sea cucumber ( abt 300 gms)
Cut into pcs & boiled in ginger/spring onion/ Hua Tiao Chew for 5 mins
• Half a small Yam (200 gms) - cut into 2.5x1.5 cm and deep fry till light brown
• 200 gms Chinese spinach, cut into 5 cm length & blanch in pinch of veg stock granules, salt and a tsp oil
• Chopped garlic 1 tbsp
• Chopped ginger 1 tsp

Seasonings for duck• Juice of grated old ginger - 2 tsps
• Wincarnis ginger wine 2 tsps (optional)
• Hua Tiao chew 2 tsps
• Dark soya sauce 2 tsps
• Oyster sauce 1 tsp
• Pepper

Method
1. Blanch half the duck in hot water
2. Debone duck and remove excess fats
3. Cut breast meat into 6 pcs. Separate thigh and drumstick and debone.
(Did not use the wing but cooked it with the bones & 2 sour plum with tomatoes to make a soup 👍)
4. Add above seasonings to the duck and marinade for at least one hour. (I marinated it overnite)
5. Take out duck and using a paper towel, pat dry.
6. Deep fry duck till light brown to seal in the juices. Place in a bowl and wash off excess oil with tsp water. Pat dry again.
6. In a hot wok, fry garlic and ginger with 1 tbsp oil till light brown .
7. Add in duck and sea cucumber. Fry for 5 mins. Add new seasonings of 1 tbsp each of dark soy sauce, oyster sauce, half tsp salt and pepper to taste. Stir fry for another 5 mins.
Add again 1 tbsp each of Wincarnis ginger wine and Hua Tiao chew. Fry for 5 mins and add 2 cups water. Bring to a boil and transfer to a claypot (Tanyu pot is best for stewing). Stew in the clay pot over a small fire and, after one hour, take out the sea cucumber first as we do not want it to be over mushy. It shud be QQ and yet soft.
8. Continue to stew over a low fire until duck is tender - about another 30 mins.
9. Add back the sea cucumber and the deep fried yam and continue to stew for another 10 mins over a big fire to absorb the gravy.
10. Finally, mix a tsp of corn flour with a tbsp of water and pour over the stew. Stir till it is boiled.
11. Place the blanched spinach in a deep serving plate and scoop the duck, sea cucumber and yam on top, together with all the gravy. Eat with rice and blachan.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/845856318816779/

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Braised Duck by Magdalene Teo

1. Duck 1.5-2kg
2. Dark soya sauce (thick version)
3. Light soya sauce
4. Brown sugar
5. Star anise 4pcs
6. Cinnamon stick 2 pcs
7. Blue ginger or yellow ginger - 4 thick slice (1cm thickness)
8. Garlic - 10 cloves
11. Five spice powder (medical hall ones are better)
12. Brown sugar or rock sugar
13. Corn starch (corn flour & water mix)

Can add the following if U want

1. Hard boiled eggs
2. Beancurd 豆干
3. Tao Po

Method
---------
1. Clean duck thoroughly, scald it with hot water to take out the wax.
Throw away water after use

2. Prepare a wok of boiling water, add in dark soya sauce, light soya sauce, star anise, cinnamon stick, ginger, garlic, sugar & five spice powder

3. Add in the duck, start braising

4. Whole duck for just nice texture, braised for abt 2 hours.. If U prefer softer, another 15-30mins will do.. If not too soft

5. Dark soya sauce n light soya sauce I usually adds base on gut feel.. If U like salter, can add more

6. Turn the duck for even cooking n colour, abt 10mins turn one time. Take Note of the fire too, don't on too high.. If not burn

7. Water will get lesser slowly braised till it get good taste

8. Once duck done, take out n cool it before chop (usually I eat after 1-2 hours of cooking)

9. The braised sauce usually will be thick n salty, add in some water n corn starch mixture (corn starch make the braised taste better)

10. Add in 豆干，dao po & hard boiled eggs braised n leave inside for a while than eat.. （I usually put 1-2 hours before consume)

11. Braised sauce taste better if U keep longer hours. Overnight braised taste the best

Note:
-------
1. to achieve my duck color, I put more dark soya sauce.

2. For good taste, do not sting on the sauce & sugar .. Put bit by bit until U get the right taste you like.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/844545095614568/?__mref=message_bubble

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Smoked Duck Breast Spaghetti Carbonara by Karen Ng

(1) Boil 300g spaghetti till al dente.
(2) Dice 2 big onions.
(3) Cut 1 Capsicum into small pieces.
(4) Remove roots & wash Buna Shimeiji mushrooms.
(5) Pan fry smoked duck breast (whole piece) & leave to cool before slicing.
(6) With a little olive oil, stir fry capsicum & Buna Shimeiji mushrooms briskly. Add salt & pepper to taste & scoop up.
(7) Add abt 1 tbsp of olive oil & sauté cut onions.
(8) Add a bottle of Carbonara sauce (I used Leggo), half a cup of evaporated milk & 3-4 tbsp a of water. Stir till it almost boils up, add 2 slices of cheddar cheese. Sprinkle with some oregano & pepper.
(9) In a saucepan, stir cooked spaghetti with Carbonara sauce done.
(10) Top with veg & sliced smoked duck breast & serve.

Discussion: https://www.facebook.com/photo.php?fbid=10153295384339241&set=gm.823745751027836&type=1&theater

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Nyonya Soup - Item Tim (Duck with Salted Vegetable Soup) by Florence Neo

                                                     Photo Credit: Flofoodventure

Recipe from: http://flofoodventure.wordpress.com/2014/06/17/itek-tim-duck-with-salted-vegetable-soup/

Post link: https://www.facebook.com/#!/photo.php?fbid=733174623407506&set=gm.660008320734914&type=1&theater

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Teochew Braised Duck by Alvin Jessica Ling

1 duck, about 2kg
1 tbs salt (to rub the duck for cleaning stage)

Ingredients for marinates:
1 ½ tsp five spice powder
½ tsb salt
½ tbs tiger brand dark soy sauce

Ingredients for braising liquid:
1 tbs cooking oil
2 star anise
20 cloves of peeled garlic
150g blue ginger, peeled and sliced thick
120g old ginger, peeled and sliced thinly
100g gula Melaka
1.2 litres of water
1 tsp ground white pepper
1 tsp sesame oil
1 ¼ tbs honey
2½ tbs hua tiao Chinese cooking wine
3 ¼ tbs pearl river bridge mushroom flavoured superior dark soy sauce
2¼ tbs tiger brand dark soy sauce
3 tbs oyster sauce
½ tsp salt

Method:

1. Wash & clean & rub entire duck with salt and rinse thoroughly, repeat the step if the duck still smelly gamey. Drain and pat it dry

2. Rub the whole duck with five spice powder, salt & tiger brand dark soy sauce and set aside for at least ½ hrs

3. Add cooking oil to a large, hot wok on high heat, add star anise, garlic, blue & old ginger to fry, then add gula Melaka and continue to fry for about 2 mins, add water and stir. Finally add in the rest of ingredients for the braising liquid and stir well. Let it boil for a few more mins

4. Carefully lower the duck into the liquid, lower the heat to medium, constantly showering the liquid to whole duck and slightly stirring the duck to prevent it stick to the work

5. After 20 mins flip the duck and repeat the step no. 4 again. Flipping the duck every 15-20 mins to get both side cooks evenly and to prevent the burn on duck skin. The braising liquid should be bubbling briskly over a medium fire.

6. Add water if the liquid getting lesser and lesser (as it will get thicker) & a bit of salt to taste.

7. The duck is almost done when the wing meat and the feet start cracking. Use a chopstick to test on the breast and the leg part, if the chopstick can easily get through meaning the duck is almost ready.

8. Take out the duck when cooked, add in boiled egg and tao gua. After that all the gingers etc can take out left the sauce to serve.

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/658425477559865/

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Teochew Braised Duck 潮州卤鸭 by Quequek Yeo‎

Ingredients:
Duck
Old ginger about 5 thick slices
About 12 garlic
5 spice powder. .1.5 tsp
Meat spices. .. i used 1/3 pack or less as I got 5 spice powder
Sugar about 1.5 tbsp
Dark soya sauce. .. a lot. . Lol
Salt and Pepper
Sesame oil
1 Pandan leaf (optional)

Method:
1. Rub salt onto the cleaned duck...
2. Let it marinate for a while.
3. Place the duck into a pot pot of boiling water for about 5 minutes. ..
4. Clean the duck under running water again and rub well to clean. .. the pot will also have to be washed and clean.
5. Heat up a clean pot/wok... Pour in about 2 tbsp of sesame oil. .
6. Put in sugar. Do not stir.. let the sugar caramelize then put in garlic and ginger. ..
7. Stir fried till fragrance.
8. Add in good grade dark soya sauce, 5 spices powder, all spices and a little water... Wait to boil. ..
9. Put in duck. .. made sure duck is well coated with sauce and turned. .. Cook for about 10 minutes.
10. Add in more water till it cover the duck. .. Cook for about 1.5 hours. Done

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