Braised Soya Duck

By: Wendy Chew Khong

1 Whole Duck (approx. 2 kgs)6 Boiled Eggs (peeled)4 Pieces Fried Tofu500 ml. Dark Soya Sauce750ml. Light Soya Sauce2 Tablespoons Oil5 Tablespoons Sugar6 Cubes Rock Sugar1.5 litre WaterCoriander for garnishing
Spices:2 Cinnamon Sticks6 Star Anise8 Cloves10 Cloves of unpeeled Garlic
Marinade Ingredients:2 Tablespoons Light Soya Sauce2 Tablespoons Dark Soya Sauce1 Tablespoon 5 Spice Powder3 Slices of Ginger4 Slices of Galangal1 Tablespoon Sesame Oil2 Tablespoons Salt

Marinate Methods:Rub the salt all over the duck and cavity.Rinse and pat dryRub all over the whole duck with the Dark , Light Soya Sauce and 5Spice Powder. Stuff the cavity with ginger and galangalLeave to marinate overnight or at least 2 hours.
Cooking Methods:Put the oil, Sesame oil, unpeeled Garlic and Sugar into a hot pot big enough for the duck and fry on low heat.When the sugar turns brown, add in the spices and fry for another minute, then add in the dark and light soya sauce, let it simmer on low heat for 5 minutes.Add in the water and rock sugar.Boil and simmer for another 10 mins.Add in the duck and simmer for 25 minutes on each side.
Transfer the duck to a plate and let it rest for 10 minutes.Add the fried tofu and braised for 20 minutes then add in the boiled eggs to soak in the sauce, turning the eggs to get an even colour.
Chop up the duck and place on a serving dish together with cut tofu, eggs and garnish with coriander and chilli.Serve with steamed rice and chilli sauce if preferred.