Lor Ark (Teochew Braised Duck)
Lor ark exemplifies the Teochew cooking method, which emphasises the preservation of the original flavours of the ingredients and employs techniques like braising and slow cooking. This dish is often served during festive times such as Chinese New Year or on special occasions.
Ingredients 17
1.5 kg duck
1 lemon, sliced in half
3 tbsp neutral-flavoured cooking oil
100 g galangal, fresh, cut into thick slices
100 g fresh ginger, piece, cut into thick slices
70 g garlic, bruised
2 cinnamon sticks, crushed
1 tsp cloves
5 g star anise
3 bay leaves
1 tsp ground white pepper
1 tsp five-spice powder
50 g soft brown sugar
150 ml dark cooking caramel (black soy sauce)
250 ml water, plus more as needed
salt, to taste
chilli vinegar sauce, to serve
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Method 6
Start by seasoning the . Use the to rub in the cavity of the duck and all over the skin. Season liberally with salt. Give the duck a good rinse and pat dry. Now, the duck is ready to be cooked.
Heat a wok over a medium heat then add the . Fry the , , , , , , , , , and . Mix through until fragrant.
Add the and baste with the sauce mixture. Once the duck has a little bit of colour on the skin, pour in the . Turn the heat to low, cover the wok with a domed lid and simmer for 15 minutes.
Turn the over and if the level is below 2 cm (¾ in), pour in a bit more water. (You want the duck to simmer gently in the sauce.) Cover and cook for a further 90 minutes, turning the duck every 15 minutes to achieve an even cook. Each time, check the water level and add more, if required.
Once the is cooked, remove the lid and season the sauce with salt to taste. Gently lift the duck from the wok and transfer to a large serving plate.
Slice and serve with some chilli vinegar sauce.
