I got this recipe from Bee’s, a recipe from Pat Tanumihardja of “The Asian Grandmother’s Cookbook“ It was really flavourful and the chili-lime dipping sauce went really well with the salty duck. The duck sauce was a bit too salty and not as sweet as I remembered, but still very tasty. We really enjoyed it. I saw a few other recipes that involves cooking with caramelised sugar, I might try that next time. One more thing, the skin seemed darker coloured and patchy. Any ideas on why? adn how do I get it evenly coloured?
Adapted from Rasa Malaysia
- 1 (about 2 kg) whole duck – rinsed and dried with paper towels
- 2 tbs salt
- 2 cups water (or more)
- 1/2 cup dark soy sauce
- 2 stalks lemongrass – bruised
- 1 inch galangal
- 3 tbs sugar
- 4 whole cloves
- 4 star anise pods
- 2 cinnamon sticks
- 1 tsp black peppercorn
- Rub 1½ tbs of the salt evenly all over the duck, including inside the cavity.
- In a vessel large enough to hold the whole duck add in the rest of the ingredients. Bring to boil.
- Reduce the heat to medium-low. Gently lower the duck into the vessel. The liquid should reach halfway up the duck. Add more water if necessary.
- For the first 20 minutes, baste the duck every 5 minutes or so to color it evenly.
- Cover and simmer for another 40 to 60 minutes, or until the meat is fall-off-the-bone tender, flipping the duck halfway through cooking. (Total cooking time should be about 1 to 1½ hours.) To check for doneness, poke the duck in the thigh with a chopstick. If the juices run clear, the duck is cooked.
- Turn off the heat and leave the duck immersed in the sauce for another hour if desired.
- Cut the duck into serving pieces and arrange on a serving platter. Skim the fat from the surface of the sauce, then drizzle a bit of the sauce over the duck. (the sauce was really salty, so I only used a bit.)
- Serve with rice and the dipping sauce.
- 2 cloves garlic
- 1 red chili
- Juice from 3 limes
- 1 tsp sugar
- Pound the garlic and chilies in a mortar with a pestle.
- Add the lime juice and sugar.
- Add salt to taste, mix well.