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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.


*Note: Reserved duck fat can be used for frying potatoes.
Optional: You can strain the liquid and reduce it to a thicker sauce if desired.