How many of you grew up watching the television cartoon Count Duckula with his mad nanny, evil butler and time travelling castle?
It was one of those cartoons that were so darn funny and kept me engaged for a really long time. Just thought I’d share that rather poignant childhood memory with you.
But since we are speaking of ducks (see what I did there?), I will also share with you my love of all things that go “Quack”.
Growing up in Malaysia, we were definitely exposed to quite a lot of cuisines. Even in Chinese cuisine itself, there were that many different ethnic variations to the cooking styles from each province that we never had a shortage of things we would like to eat.
One such Chinese cuisine which I do miss is Teo Chew styled food. Especially the many different types of ducks in the Teo Chew style of cooking.
It’s a good thing I married a pure Teo Chew boy 🙂 What I crave, he is able to replicate!
Though this recipe isn’t 100% as authentic as it should be as it is more of a home styled darker version (than the one served at the shops in South East Asia), I am going to claim that it is. After all, it is cooked by a 100% Teo Chew chef, and that makes it authentic 🙂
One day, The Boy decided to surprise me with this dish. It’s a dish that instantly brought back images of home and eating together with our own respective family around the table. Enjoy this simple, but very delicious Teochew Style Braised Duck.
Teochew Style Braised Duck Recipe
- 4 pieces of Duck (2 x drumsticks/leg, 2 x breast fillet)
- 6 cloves of Garlic (smashed)
- 1 Tbsp of Ginger (minced)
- 1/2 tsp of Five Spice Powder
- 2 Tbsp of Gula Melaka (Dark Palm Sugar - shaved)
- 6 Tbsp of Thick Dark Soy Sauce
- 3 Tbsp of Light Soy Sauce
- 1 Tbsp of Oyster Sauce
- 6 Dried Shiitake Mushrooms (rehydrated in hot water)
- 2 Star Anise
- 1 Cinnamon Stick
- 1/2 tsp of Ground Black Pepper
- 4 Cups (1 Litre) of Water (or enough to cover duck)
- 2 Tbsp of Grapeseed Oil (or olive oil)
- Heat oil in a Dutch oven or a thick-bottomed pot (enough to fit the pieces of duck). Add duck and brown the sides of each piece. Remove and set aside.
- Drain rendered fat* from the Dutch oven/pot leaving 1 to 2 tablespoons of fat to fry the rest of the ingredients.
- Fry garlic cloves and ginger on medium heat in the Dutch oven/pot until fragrant.
- Add in five spice powder, Gula Melaka, light soy sauce, thick dark soy sauce and oyster sauce and stir the mixture around for a few seconds.
- Add in the browned meat and stir around in the mixture for 2-3 minutes.
- Add in all other ingredients (Shiitake mushrooms, star anise, cinnamon stick, ground black pepper and water). Ensure that the liquid fully covers the duck.
- Once the liquid reaches to a boil, turn down the heat and cover the Dutch oven/pot.
- Let it simmer for 1.5 to 2 hours until meat is falling off the bone.
- Best served with a bowl of congee or steamed rice.
This is definitely a darker version than I am used to but the taste induced quite a lot of “Oh, my Goodness!” and excited squeals around the table when I tasted it.
It was just so damn tasty and the meat was falling off the bone.
Best to have this on a cold rainy day and let the warmth and homey goodness of the dish sooth your soul.
Also, what other cartoons do you remember watching as you were growing up?
I didn’t grow up watching Count Duckula but haha I did grow up being called Daisy Duck because of the Disney Character hahah
Nor have I had teochew style braised duck before but would love to try!
Aww kids can be so terrible can’t they? I do love Disney though!
There’s an error in your recipe.
“*Note: Reserved duck fat can be used for frying potatoes.” should be
“*Note: Reserved duck fat must be used for frying potatoes.”
You are so incredible astute! 0_0
omg this sounds amazing. And I’d totally be hogging all that delicious sauce for my rice!
That’s exactly what I did! Love sauce!
Oh yum!!! Looks really really good. Bookmarked the recipe already gonna try it soon!! Then I’ll be eating the quack quack with lots of rice and the “chap” hehe.
Wuhoo! The Boy would be so happy to know 🙂
I have failed at roasting duck one time too many that I am discouraged. Too dry, too fatty, not crunchy, ack! However I am now confident that braising it will do the trick. Genius! This is definitely on my list for lunar new year dishes –
Roasting duck is soooooo difficult! Duck is such a crazy thing to cook, but braising it is so simple!
I’m not sure if it’s a good thing or a bad that I knew exactly what you were talking about in the first paragraph!
It was more Little Bro’s show rather than mine but because we grew up in the olden days, and there was only one tv in the house, compromises had to be made 🙂
Hahaha yayy! Someone who knows!!! Phewwwww
Oh yummy, yummy, yum, yum! Thanks for sharing such a fantastic recipe guys! I use to love watching Roger Ramjett and Danger Mouse. Count Duckula was great too and always had me in stitches 🙂
Ooh Danger Mouse.. and Mighty Mouse.. I have not seen Roger Ramjett! Must youtube!
what about with fried potato slices and chutney of green herbs, looks yummy
Looks delicious! Duck is one of my favorite meat but its really tricky to cook!