My dad used to make braised ducks during my childhood days.
He has the culinary skill in cooking braised ducks better than my mom.
My dad learned how to make braised ducks from his mom ( my grandmother) who is a Teochew descendant, where they are good at mixing any dishes related to black sauce.
I remembered well during my school age years, dad used to bring me to the neighborhood Chinese restaurant where the chef made super delicious roasted ducks with dry noodles and braised ducks which was his speciality.
Dad loved anything with ducks and that is how I got hooked with consuming ducks too.
My dad’s braised duck recipe is kind of different from restaurant served cuisine.
Dad is good at adjusting the color of the braised duck with sufficient black sauce, light soy sauce, Chinese wine and brown sugar.
Sugar is added in order to bring out the natural sweetness of the duck flavor while Chinese wine helps to cover up the duck raw odor just like fish.
I don’t use the whole duck because not everyone in the family likes duck meat.
Some people prefer chicken meat because they can’t stand the raw taste and hard to chew off duck meat.
That is because the duck meat is not braised throughly, so it becomes dry and the meat is not tender enough to chew off.
You need to have a deep pot or a big wok to braise duck meat.
I would recommend to buy a duck, request the monger to cut the duck into halves.
Then freeze the other half into the freezer while the fresh half, wash throughly, remove any intestines and blood clots.
You can either cut the duck meat into smaller parts or dump the half duck meat into the wok with water and seasoning.
It takes around 1 hour to braise the duck but if you have a pressure cooker, if may shorten the braising time to 20 min instead.
-1 packet of straw mushrooms ( ENoki mushrooms)
-1/2 duck
-2 cloves garlic
-2 stalk spring onions
-4 slices ginger
-2tbsp dark soy sauce ( black sauce)
-1 tbsp light soy sauce
-1 tbsp Chinese wine
-1 tbsp brown sugar
-4 cups water
Yield: 3-4 persons
Tip
If you are unable to finish the remainder duck meat, transfer to a tupperware, chill in the fridge.
The next morning, transfer the duck meat and gravy into a shallow bowl, steam under high heat.
More meat recipes:
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the recipe looks more simpler than other recipes i've read, but it seems so delicious, just the way it looks. It boost my appetite already.
Good sharing of your father's recipe.