SINGAPORE TEOCHEW DUCK

Steps:

• For Chili Sauce: Blend all ingredients in a blender or m& p, season to taste with sugar and salt and add a little water to dilute if necessary.
• The taste will vary considerably depending on the chiles.
• I use sambal oelek instead.
• Combine sugar and 1 T water in small saucepan and stir over low heat until sugar dissolves.
• Increase heat and boil without stirring until medium caramel colour.
• Remove from heat and carefully add 1 cup water (mixture will spit).
• Stir over heat until smooth.
• Transfer mixture to heavy pan large enough to hold duck (roasting pan is good), as close as possible to a single layer, add 5-spice powder, garlic, galangal, sugar syrup, soy sauces, star anise and cinnamon.
• Add enough water to come about half way up the duck pieces.
• Bring to simmer and skim any scum that comes to the surface.
• Braise duck on low simmer for about 1 to 1 1/2 hours.
• Remove duck from liquid and refrigerate.
• Defat the liquid (cooled overnight is best).
• Return sauce to heat and reduce until syrupy.
• Take all the skin off duck, reserve.
• (See note below).
• Take meat off the duck, chop into bite size pieces, add it to the reheated sauce, and serve the whole lot on a platter.
• Chili sauce is served alongside, with steamed rice.
• Notes: I salt the skin and broil them until crispy, chop them up and sprinkle over the platter with chopped green onions.
• Recipe works fine with breasts too.
• Leave the duck in the pot with the liquid while refrigerating overnight.
• Then defat.
• add duck meat to sauce while reducing (about halfway through).
• If you wait until syrupy, there is very little liquid left.