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?