Ingredients

  • Serves 4-6 people
  • half of a whole duck

  • 500 ml water

  • 6 tbsp light soya sauce

  • 2 tbsp dark soya sauce

  • 1 stalk spring onion

  • 8 cloves of garlic (chopped)

  • 7 slices of ginger (measuring about 10cm by 4cm, 0.5cm thick)

  • 3 slices of galangal (measuring about 10cm by 4cm, 0.5cm thick)

  • 3 tsp five spice powder

  • 2 tsp white pepper

  • 2 tsp rock sugar

  • 2 star anise pods

  • 6 cloves

  • 1 cinnamon stick

  • 1 calamansi lime

  • 50 ml vegetable oil

  • steamed rice for 4 – 6 people

Five Spice Stewed Duck
Recipe Courtesy of
Ann Lian

Five Spice Stewed Duck

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There can never be enough ways to cook poultry and this time, Ann impresses with a lovely Five Spice Stewed Duck. For those wary of cooking duck, this foolproof recipe will set you on the right track. With all the cooking being done in one pot, the duck is stewed in a broth that has been seasoned with bold Chinese flavors. This results in a deliciously savory dish that is worthy of a spot on your Chinese New Year reunion dinner table.
  • Easy
  • 15 min
  • 60 min
  • 15 min
  • 2 steps
  • 17 Ingredients
  • Easy
  • 2 steps
  • 17 Ingredients
  • 15 min
  • 60 min
  • 15 min

Instructions

  1. Preparing the sauce for stewing

    • In a deep pot, heat up the vegetable oil.
    • To the pot, add the cinnamon sticks, star anise, cloves and fry them to release the flavors.
    • Add the ginger, galangal, garlic, light soya sauce, dark soya sauce, and water.
    • Add 1 tsp of five spice powder, rock sugar, 1 tsp white pepper, and spring onion.
    • Mix well and bring to a boil.
    Preparing the sauce for stewing


  2. Stewing the duck

    • Add the duck into the pot. The liquid should cover at least half of the duck.
    • Use a spoon or ladle to pour some of the liquid onto the surface of the duck.
    • Cut the calamansi lime into quarters, leave the skin and seeds in. Add the calamansi lime to the pot.
    • Cover the pot with the lid and stew for 20 minutes.
    • After 20 minutes, flip the duck so it is skin side down in the liquid.
    • Stew the duck for another 20 minutes, or until the sauce has thickened and the duck is tender.
    • Remove the pot from the heat. It is now ready to serve with steamed rice!
    Stewing the duck


Plate and Serve!

Remove the pot from the heat. It is now ready to serve with steamed rice!

Plate and Serve!
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    Ingredients
    • Serves 4-6 people
    • half of a whole duck

    • 500 ml water

    • 6 tbsp light soya sauce

    • 2 tbsp dark soya sauce

    • 1 stalk spring onion

    • 8 cloves of garlic (chopped)

    • 7 slices of ginger (measuring about 10cm by 4cm, 0.5cm thick)

    • 3 slices of galangal (measuring about 10cm by 4cm, 0.5cm thick)

    • 3 tsp five spice powder

    • 2 tsp white pepper

    • 2 tsp rock sugar

    • 2 star anise pods

    • 6 cloves

    • 1 cinnamon stick

    • 1 calamansi lime

    • 50 ml vegetable oil

    • steamed rice for 4 – 6 people

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