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Showing posts with the label Duck

Braised Duck Legs by Xyun Xyun

2tbl soy sauces
1tbl oyster sauce
1tblsp dark s.sauces
1tbl sesame oil
2tbl sugar
1tbl hua tiao wine
abit corn flour
Shao xing bean curd (red)
chilli black bean* abit spicy
Add few tblsps water
Marinate & keep in fridge overnite,covered
**(This is just a guideline only..pls do adjust to your own preference).

Pre-heat oven 180 degree 10mins
Wrapped the meat with 2 pcs aluminium foil
I bake at 150 degrees for 1 hour then bake at 130 degrees for 30mins… base on my oven temp.

Take meat out from oven put on rack apply glazing sauces & bake at 200 deg for about 10mins

Glazing: 2 tbsp Honey, 1tbsp water & drop of dark sauces.

The remaining sauce you can add abit water & bring to boil.

Smoked duck porridge with century egg by Danny Yap

Smoked duck from Cold Storage
(Separate bones and meat)

About 2 cups rice padi (presoaked for 2hrs)

Coarsely break bones and boil them in 5 cups of water together with cloves of garlic and few slices of ginger. Boil for approximately 2hrs over medium heat.

Once done, remove bones, garlic and ginger. This will be your base.

Pour in the presoaked rice.

Shred the duck meat. And put half into cooking porridge to get more flavour from the smoked duck. Continue to cook till porridge is to the consistency you like.

Served individually top with shredded duck meat, century egg cubes and cut green onions.

Stewed duck by Jensie Tan

2 ducks
10 dried mushrooms
100g chestnuts
5 pieces of sea cucumber (medium)
5 big slices of ginger
3 pieces of star anise
1 stick of cinnamon
2 tbsp Chinese five spice
3tsp sea salt and pepper
1 tsp sugar
2 tbsp dark sauce .
1tbs tapioca flour

Firstly, cut the duck into 4 portions and season the duck with 2 tsp sea salt, Chinese five spice, pepper and dark soya sauce to marinade for 4 hours.
Then, use big fire to fry the duck for around 10 minutes.
Take out and let I oil dry , put into a pot.
Add mushrooms, sea cucumber, chestnuts and ginger.
Pour dark sauce and sugar into the pot.
Then, add around 3 cup of water, star anise and cinnamon.
Cook for around 20minutes.
Following that, double boil the entire pot for 40 mins, 20 min time just use chopstick to more here n there . After everything cook add in tapioca starch n ready to serve ..
The reason why I fried the duck, was to remove the fatty bits, and make the dish more fragrant.
Stewing then double b…

Triple Happiness Stew by Jean Chua

• Half a fresh duck
• Half a sea cucumber ( abt 300 gms)
Cut into pcs & boiled in ginger/spring onion/ Hua Tiao Chew for 5 mins
• Half a small Yam (200 gms) - cut into 2.5x1.5 cm and deep fry till light brown
• 200 gms Chinese spinach, cut into 5 cm length & blanch in pinch of veg stock granules, salt and a tsp oil
• Chopped garlic 1 tbsp
• Chopped ginger 1 tsp

Seasonings for duck• Juice of grated old ginger - 2 tsps
• Wincarnis ginger wine 2 tsps (optional)
• Hua Tiao chew 2 tsps
• Dark soya sauce 2 tsps
• Oyster sauce 1 tsp
• Pepper

1. Blanch half the duck in hot water
2. Debone duck and remove excess fats
3. Cut breast meat into 6 pcs. Separate thigh and drumstick and debone.
(Did not use the wing but cooked it with the bones & 2 sour plum with tomatoes to make a soup 👍)
4. Add above seasonings to the duck and marinade for at least one hour. (I marinated it overnite)
5. Take out duck and using a paper towel, pat dry.
6. Deep fry duck till light brow…

Braised Duck by Magdalene Teo

1. Duck 1.5-2kg
2. Dark soya sauce (thick version)
3. Light soya sauce
4. Brown sugar
5. Star anise 4pcs
6. Cinnamon stick 2 pcs
7. Blue ginger or yellow ginger - 4 thick slice (1cm thickness)
8. Garlic - 10 cloves
11. Five spice powder (medical hall ones are better)
12. Brown sugar or rock sugar
13. Corn starch (corn flour & water mix)

Can add the following if U want

1. Hard boiled eggs
2. Beancurd 豆干
3. Tao Po

1. Clean duck thoroughly, scald it with hot water to take out the wax.
Throw away water after use

2. Prepare a wok of boiling water, add in dark soya sauce, light soya sauce, star anise, cinnamon stick, ginger, garlic, sugar & five spice powder

3. Add in the duck, start braising

4. Whole duck for just nice texture, braised for abt 2 hours.. If U prefer softer, another 15-30mins will do.. If not too soft

5. Dark soya sauce n light soya sauce I usually adds base on gut feel.. If U like salter, can add more

6. Turn the duck for even cooking n…

Smoked Duck Breast Spaghetti Carbonara by Karen Ng

(1) Boil 300g spaghetti till al dente.
(2) Dice 2 big onions.
(3) Cut 1 Capsicum into small pieces.
(4) Remove roots & wash Buna Shimeiji mushrooms.
(5) Pan fry smoked duck breast (whole piece) & leave to cool before slicing.
(6) With a little olive oil, stir fry capsicum & Buna Shimeiji mushrooms briskly. Add salt & pepper to taste & scoop up.
(7) Add abt 1 tbsp of olive oil & sauté cut onions.
(8) Add a bottle of Carbonara sauce (I used Leggo), half a cup of evaporated milk & 3-4 tbsp a of water. Stir till it almost boils up, add 2 slices of cheddar cheese. Sprinkle with some oregano & pepper.
(9) In a saucepan, stir cooked spaghetti with Carbonara sauce done.
(10) Top with veg & sliced smoked duck breast & serve.

Duck breast pasta by Angeline Hong

Whole grain spaghetti
1/2 red pepper
5pcs button mushrooms
5 clove garlic
1/2 onion
1 piece of frozen duck breast.

Boil pasta with oil n salt
Fried the duck skin to bring out the oil,
Add in onion n follow by garlic fried till golden brown
Add in duck breast meat, mushrooms and red pepper
Stir fried for awhile and add in the pasta
Add some Tomato sauce and pepper.
Enjoy !

Teochew lorh ark ( Teochew Braised Duck) by Nancy Kee

1) 1 duck, no head, rub with coarse salt & rinse thoroughly, scald with boiling water, remove any visible feather/hair/ wax, rinse again & pat dry, finally rub with seasoning & stuff 4 thick slices of galangal,1 cinnamon stick & 2 pcs of star anise inside its cavity.
2) 10 slices of thick slices of galangal ( inclusive of the above)
3) 2cinnamon stick & 6-8 pcs of star anise ( inclusive of the above)
4) 80-100ml of thick dark soya sauce ( good quality)
5) 2 tbsp of sugar
6) 1200ml-1500ml of boiling water
Seasoning rub: 1 tbsp of salt, 1 tbsp of 5-spice powder
1) Heat wok, add sugar, when sugar melts, pour in the dark sauce
2) Caramel duck on low fire, abt 2 min per side, ensure the whole duck is well coated
3) Add in the boiling water, enough to submerge 3/4 duck, increase fire
4) Add in galangal slices, cinnamon stick & star anise.
5) Reduce to low fire when water boils
6) Simmer for 45 min, turn duck over & simmer for another 30 min. Y…

Braised Duck by Jana Tan

1) Buy duck from ntuc, remove from bag, drain off any liquid if any. rub all over with 3 tsp of salt and 3 tsp of five spice powder. Place prepared duck into a clean ntuc bag and keep in fridge for 2 days.

2) When prepared to cook, let duck come to room temperature. Also, gather these in a bowl n put aside.

Let's call them group A:
10 cloves garlic
2 cinnamon quills
2 star anise
2 small slices of tanggui
3 tbsp of five spice powder
Ingredients group B
100g blue ginger bruised n sliced
100g young ginger, bruised and sliced
2 stalks spring onions
Two cluster of garlic unpeeled
1 cup sugar
0.75 cup dark soy sauce
1.5 cup water
3) Heat oil in wok, fry the two types of ginger till fragrant, add the white sugar and fry on low heat till it caramelises. Your patience will be rewarded. 
4) When sugar is bubbling n turns brown in color.. Add water. Be careful. Will splatter. And also will smell really good. 
5) Then in goes the good quality dark soy sauce. Add the…

Roasted duck by Serena Ng

1 duck
2 tbsp salt
5 tbsp spice powder
2 tbsp salt
2 tbsp honey

Method:1)Wash, clean the duck and pad the duck dry. Rub with salt first than spice powder, all over the duck and also inner part. Season for 3 hours.
2)Wash the whole duck, pad dry and rub salt again. Hang the duck under the sun dry 6 hours till a dried skin is formed.
3)Before bake rub gently with honey.
4)Bake in pre-heated oven at 200C for 60 mins( adjust accordingly as every oven is different ) until the skin turn brown.
Happy baking!

Airfried Roast Duck Wrappers by Michelle Heng

Recipe adapted from 'I Love Philips Airfryer'

Ingredients (make 16)
100g roast duck (roughly chopped)
1 tbsp hoisin sauce
1 tsp dried parsley (optional)
32 wonton wrappers
1 tbsp oil

1. Mix roast duck, hoisin sauce and parsley together.
2. Scoop a tsp of roast duck and place it in the centre of a wrapper the seal it with another piece of wrapper. I tilt the top piece a little so as to form a star shape when done, however you can wrap whatever way you wish.
3. Lightly brush some oil on both sides of the wrappers before airfrying them.
4. Airfry the wrappers for 3 mins (in a preheated airfryer) at 180 deg C then flip over and airfry a further 2 mins.
5. Serve hot with some hoisin or your favourite sauce or just eat it plain.
6. Bon appetit!

1. I replace spring onion with parsley as I have none on hand. I believe adding some spring onion would make the dish taste better.

Post link:…

燒鴨撈麵 Dry Tossed Egg Noodles With Roast Duck by Agnes Yue

1/2 roast duck, chopped
Egg noodles
Choy sum, cut into lengths
Spring onions, chopped
Pickled red chillies
Chilli paste
Sesame Oil

Sauce for the noodles (per person)
1 tbps of garlic oil
1 tsp of light soy
1 tbps of caramel sauce
1 tbps of oyster sauce
Dash of white pepper

1000 ml of ikan bilis stock
5-cm piece ginger, slice
3 star anise, lightly panfried
2 tbsp of soy sauce
2 tsp of brown sugar
1 pinch of sea salt
2 tbsp vegetable oil
2 cloves garlic, thinly sliced

Prepare soup
Place water in large saucepan over high heat and add ikan bilis to boil. Afer 15mins, add ginger and star anise. Reduce heat to low, add stock, soy sauce, sugar and salt. Continue to simmer for 15min.

Use a small pan, add sesame oil and garlic over medium-low heat. Cook, stirring occasionally, until garlic is golden and crisp but not brown, 3 to 5 minutes. Strain; discarding garlic. Set garlic oil aside.

Prepare the choy sum and chopped spring onions.
Chop the duck
Prepare t…

Smoked Duck by Rontree Chan

Bought Smoke Duck around $5 less.
I just pan fried it to brown it and crisp the surface. Let it rest and slice it.
The Beijing cabbage, I just stir fried it with oil and garlic, then throw in the cabbage. stir frying for 2 mins in high heat.
Add in abt 1-2 tsp of fish sauce ~ fry another 1 min.
Add in 1 tbsp pf oyster sauce and 1 1/2 tsp sugar, 2 tbsp water ~ fry for another 1 min.
serve on dish and top with the smoked duck. :) Super Fast dish!
Post link:!/groups/singaporehomecooks/permalink/683858841683195/

Teochew Braised Duck by Alvin Jessica Ling

1 duck, about 2kg
1 tbs salt (to rub the duck for cleaning stage)

Ingredients for marinates:
1 ½ tsp five spice powder
½ tsb salt
½ tbs tiger brand dark soy sauce

Ingredients for braising liquid:
1 tbs cooking oil
2 star anise
20 cloves of peeled garlic
150g blue ginger, peeled and sliced thick
120g old ginger, peeled and sliced thinly
100g gula Melaka
1.2 litres of water
1 tsp ground white pepper
1 tsp sesame oil
1 ¼ tbs honey
2½ tbs hua tiao Chinese cooking wine
3 ¼ tbs pearl river bridge mushroom flavoured superior dark soy sauce
2¼ tbs tiger brand dark soy sauce
3 tbs oyster sauce
½ tsp salt


1. Wash & clean & rub entire duck with salt and rinse thoroughly, repeat the step if the duck still smelly gamey. Drain and pat it dry

2. Rub the whole duck with five spice powder, salt & tiger brand dark soy sauce and set aside for at least ½ hrs

3. Add cooking oil to a large, hot wok on high heat, add star anise, garlic, blue & old ginger to fry, then add gula Melaka and continue to fry for a…

Teochew Braised Duck 潮州卤鸭 by Quequek Yeo‎

Old ginger about 5 thick slices
About 12 garlic
5 spice powder. .1.5 tsp
Meat spices. .. i used 1/3 pack or less as I got 5 spice powder
Sugar about 1.5 tbsp
Dark soya sauce. .. a lot. . Lol
Salt and Pepper
Sesame oil
1 Pandan leaf (optional)

1. Rub salt onto the cleaned duck...
2. Let it marinate for a while.
3. Place the duck into a pot pot of boiling water for about 5 minutes. ..
4. Clean the duck under running water again and rub well to clean. .. the pot will also have to be washed and clean.
5. Heat up a clean pot/wok... Pour in about 2 tbsp of sesame oil. .
6. Put in sugar. Do not stir.. let the sugar caramelize then put in garlic and ginger. ..
7. Stir fried till fragrance.
8. Add in good grade dark soya sauce, 5 spices powder, all spices and a little water... Wait to boil. ..
9. Put in duck. .. made sure duck is well coated with sauce and turned. .. Cook for about 10 minutes.
10. Add in more water till it cover the duck. .. Cook for about 1.5 hours. Done