RECIPES OF SINGAPORE

Ingredients

5 lbs

1/2 tsp

4 oz

1/4 cup

3 cloves

2

1 stick

1 tbsp

2 tbsp

Duck hindquarters (skin on, rinsed and dried)

Five-spice powder

Galangal (peeled and sliced)

Sugar

Garlic (chopped)

Star anise

Cinnamon

Dark soy sauce

Light soy sauce

Salt (adjust to taste)

Green onion (for garnish)

6

2

1/3 cups

Fresh hot red chilies (adjust to taste)

Garlic

Rice vinegar

1. For chili sauce, blend all ingredients in a blender or mortar and pastel, season to taste with sugar and salt and add a little water to dilute if necessary
2. Combine sugar and 1 tbsp  water in small saucepan and stir over low heat until sugar dissolves
3. Increase heat and boil without stirring until medium caramel colour
4. Remove from heat and carefully add 1 cup water (mixture will spit)
5. Stir over heat until smooth
6. 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
7. Add enough water to come about half way up the duck pieces
8. Bring to simmer and skim any scum that comes to the surface
9. Braise duck on low simmer for about 1 to 1 1/2 hours
10. Remove duck from liquid and refrigerate
11. Defat the liquid (cooled overnight is best)
12. Return sauce to heat and reduce until syrupy
13. Take all the skin off duck
14. Salt the skin and broil them until crispy and chop them up
15. Take meat off the duck, chop into bite size pieces, add it to the reheated sauce, sprinkling chopped duck skin (optional) and chopped green onions and serve the whole lot on a platter
16. Chili sauce (or use sambal oelek) is served alongside, with steamed rice