Singapore Recipe with Soy Sauce Duck
INGREDIENTS- 1 2kg duck (cleaned)
- 1 tsp five spice powder
- 10 cloves garlic (crushed)
- 1/2 tbsp oil
- 3 tbsp dark soy sauce
- 2 tbsp sugar
- 1/2 tbsp oil
- 10 shallots (peeled & bruised)
- 5 cm ginger (peeled & bruised)
- 5 cinnamon sticks
- 15 star anise
- 20 cloves
- 1/2 cup light soy sauce
- 16 cups water
Garlic and Vinegar Sauce - 4 tbsp vinegar
- 5 cloves garlic (minced fine)
- 1 small chilli (de-seeded & minced) - optional
- How to make the Garlic and Vinegar Sauce: Star by mixing all the ingredients for the sauce in a bowl and set aside
- Assuming your duck is ready to go (cleaned, gutted), start by rubbing the inside and outside of the duck with five spice powder, crushed garlic and the dark soy sauce
- Using a big pot, put the oil in
- Add sugar and heat over low heat till the oil caramelized (about 10 mins)
- Be careful not to burn the sugar
- Add in the shallots and ginger and stir to mix well
- Add in the cinnamon, star anise and cloves and stir once more
- Slowly add the light soy sauce and water
- Increase the heat to high and bring to a boil
- Add the duck with all its seasoning and cover, simmer over low heat for 1 1/2 hour
- Remove the cover and simmer for another 30 mins
- Remove duck from pot, set aside to cool
- Strain the sauce into a saucepan and discard the solids
- Skim any fat from the surface and simmer till you get a nice thick gravy
- Debone the duck and cut into serving slices
- Serve on a platter with the Garlic and Vinegar Sauce on the side
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