Being a Teochew myself, I loved braised duck especially after it has been soaked with the gravy overnight. I was 'salivating' in front of my lappy when I saw Alan (from travellingfoodies) did this braised duck back in January. However, I reckoned that it is time consuming & thus gave up the idea of doing it myself.
I am very honoured to have Alan teaching me the techniques of braising duck step by step today! Both of us had arranged to meet up this morning at 'Giants' to purchase the essential ingredients first before heading to my place. Thanks to Alan, I got to know how galangal looks like (yes, I know I am a mountain tortoise ;P) & also how to choose a duck.
Oh yes, did I mention that I am a novice when it comes to cooking? The kitchen utensils I have at home are limited as well. I guessed its a challenge for Alan when he stepped into my kitchen... hahaha ;P
Difficulties encountered:
#1: A large wok with lid to braise the duck
The pot which I perceived as 'largest' in my home is actually small to him still ;P
Nevertheless we still managed to squeeze the duck in.
However, it became a chore to turn the duck (in order to get both sides nicely coloured & cooked) due to the 'limited space' in the pot.
#2: Cleaver to chop the duck
I do not have a cleaver at home! Hehehe ;P Scroll down to see what Alan used to chop the duck.
The pot which I perceived as 'largest' in my home is actually small to him still ;P
Nevertheless we still managed to squeeze the duck in.
However, it became a chore to turn the duck (in order to get both sides nicely coloured & cooked) due to the 'limited space' in the pot.
#2: Cleaver to chop the duck
I do not have a cleaver at home! Hehehe ;P Scroll down to see what Alan used to chop the duck.
Teochew-styled Braised Duck ~ 潮式卤水鸭
(Recipe adapted from Alan of travellingfoodies)
Duck: Faint at the sight of sharp knife...
Duck: Look at what Alan did to me when Cathy squirmed "Aiyeeeerrr!!!"
Duck: Rest in peace in Cathy's stomach
