Braised Duck - 滷鸭
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- เผยแพร่เมื่อ 5 ต.ค. 2024
- Thank God it's Friday, and do we have a TREAT to try over the weekend! The Chinese, especially Teochews and Hokkiens love to braise their food. A good braised duck is cooked with love in a pot of soy sauce based braising liquid with essential aromatics. We added chuan xiong (ligusticum) and dried mandarin peels on top of the usual cinnamon sticks, star anise and cloves.
Using quality soy sauces also makes a big difference to the taste. Our favorite topping to go with braised duck are braised eggs and tau kwa. If time permits letting the braised duck rest for longer time before eating it lets the braised taste penetrate your dish better. Perfect for a scrumptious lunch treat this weekend!
#SG50 #jiaksimi #themeatmensg #braisedduck #duckrecipe #shiok #braisedgoodness
Recipe at:- themeatmen.sg/b...
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One of my favourite Singapore dishes, love how sweet it is and how it has tofu and egg too
I used this recipe for my braised duck last week. Instead of the black peppercorns, I added a few slices of dang gui and the results turned out great.
+LN Won sounds good! glad you enjoyed it!
You guys are undoubtedly the future Singapore's cuisine. Continue what you do thank you!
+wayne chua Thanks a lot for the support!
I loved this recipe and I made my first braised duck and eggs today. It's stunning. Thank you for sharing.
Meat man,thank you fo sharing this wonderful recipe. I tried it and it turned out well👍
the best cooking videos so far
look delicious 😋
I'm glad i found your channel..fell in love instantly
I love yr channel thkyou gr sharing
I LOVE YOUR CHANNEL! Thank you for sharing all these recipes with us and allowing us especially overseas like me to continue to enjoy Malaysian food at home. I've learnt so much about cooking watching your channel. You're the best! Please teach us how to make lam mee, or lam kuey teow. I'm talking the Malaysia version with the thick dark sauce. Thanks!
wow...this dish look amazing...thank you for sharing, will have to try it out one day
Thanks for this great video it really help for my channel godbless
Wow!
Thumbs up.
nice！！look forward to see the recipe of kway chap or kway teow kia！yum~
S😋 Delicious!
Why not add all the soy sauces in the beginning, why break into 2 separate times to add them?
Looks legit
Yum yum
What does chuan xiong do for this dish? This herb can be bitter
What do you end up doing with all that braising liquid?
You can make it into dipping sauce, cold toufu or drizzle it over with rice or even noodles too
Why are all poultry always cooked as whole chicken or duck not in halves or pieces?
Hi, may i know the duck you use is 水鸭 or 花鸭？ the duck seller in the market said duck have 2 types.
great video. 1 important question is the duck / sauce have the taste of average hawker centre ?? or better ?? for your opinion
Best
Meatman, I've visited tons of blogs. Yours' THE BEST! I love the presentation. Just the right blend of pictorial, speed, clarity to engage viewers like me. I think any Dummy cook can easily follow your blog. Perhaps recommended brands of sauce would be greatly welcomed. LIke you use oyster sauce, soya sauce etc....a lot. Which are the better brands? KAMSIA!!!
hey wanna say thank you and i have followed exactly the recipe told and done it today although i didn't manage to get the dried mandarin skin and the chuan xiong here in the Germany but taste still great!!!!
+Wai Loon Tham Good job! Glad you enjoyed it.
Hi, I love your recipes. Thank you. Can do dang gui duck?
Hi Helen! Thanks for your suggestion, we'll consider that! Do keep a look out for our latest recipes by subscribing to our channel or following our social media platforms :)
@@themeatmensg Thank you
Jesus that must be so delicious!
That looks so good!
can I use this recipe for chicken instead of duck?
you can!
Hi may i know how would you cook duck rice?
ahhhhhh one word yummy!!!
if i don‘t have brown sugar can i not put it？
Can i use chicken or pork with these ingredients and style?
Sure, why not :)
I don't have a big pot to braised the duck. Will there be any difference if I cut it to half.What's the weight of the duck and how big is the pot you were using. Thanks for reply
you can do that too, it works as well, the pot we used was 30 cm diameter by 30 cm height
Love all your videos. Any chance to do a video on chopping the whole bird (duck or chicken)
Thanks very much !
+Joyce Chung sure we will do one, including how to de-bone a bird too!
Hi! Could you share how to make the rice for it? :) how do you get the dark color? Thank you!
Hi, can I use pressure cooker for this recipe?
Also, can you advise on the brand of dark soya sauce and light soy sauce.
Thanks for the tutorial ! 👍🏻💕🇸🇬
Pressure cooker will make the duck too tends. However, braised in the sauce makes the duck just cooked with pink inside. Dark soy should be thick. I made one today and it came out stunning.
how long i need to boil the duck please,,
omg i tell u. i tried making it for the 1st time it went xtreamly well...now i jst wish theres another duck laying in my freezer T_T
how long i need to boil the duck please,,
ZuVe imuet 2 to 1 and a half hours...i used a whole duck
Thank's for ur kind brother
Hi, I am not sure exactly which section and how much of the duck backside to cut off. None of the angmoh videos ever mentioned this but the Teochew elders always emphasised this step. They say if you skip this step, your duck is pretty much ruined. Could you maybe make a video... ? Thank u!
+coffeenciggy sure let us find the next duck dish to make and show that at the same time.
+theMEATMENsg That would be so awesome!!! BTW your videos are so beautifully shot. And so much respect for pple trying to preserve our food heritage. Thank you!! 👍👍
May i know what camera u guys used to film? Thanks:)
+shiiirleygoh We are using a Canon 6d for now.
If possible please do a video on how to cut a chicken / duck🙂
I'm still figuring how to get it cut up nicely 😅😅😅
Thank you 😘😘😘
+Evonne Chin sure we will try out best to get that out with the next poultry dish. Stay tune!
Hi , Thank you for your recipe. Instead of throwing away the sauce can I freeze it and then use again say one month time? If yes , do I have to add anything else? TQ
+Mee Ying Chong if you freeze it you should be able to do so, but you have to freeze it before you add the tapioca starch solution
+theMEATMENsg . Wah! Such a quick reply. TQVM. BTW, I always look forward to receiving your email. I like your video a lot because there is no time wasted with a lot of talking or distraction of a busy surroundings
+theMEATMENsg Hi Again. After 1 month of freezing the sauce, I am thinking of cooking this dish again. How shall I go about it?. I mean shall I fry all the aromatic herbs and then add the frozen sauce or is that a bad idea?
it's a great idea! just that you have to adjust the seasoning that's all. Bring the frozen sauce to a boil, fry all the aromatics then add to sauce!
how about the rice? "ya fan".. thx
thanks you :))
👍👍👍👏👏👏
👍👍👍👍thank u
Can we use chicken or pork instead for this recipe?
+Sazzy Kaur yup you can, just need to adjust the cooking time base on size.
Lebih jelas kalau ada diskripsi nya 😊
How to cook the rice?
Hello there, great recipe! :) Are rock sugars necessary or is it optional?
Hi. What thick dark soya sauce brand?
You can try the one from Lee Kum Kee :)
Where can I brought this duck from
You can check form poultry vendors at wet markets, some bigger supermarkets also sell whole ducks
有粿汁或 潮州鱼汤吗 :)
+Loon90vV 都会有，留调
oh my god marry me !
I was thinking something nice and different… haizzzz. You still add sugar…. Why but why!!?? 🤦♂️
可以写华文的香料配料给我吗
It's either 滷鴨 or 卤鸭，but never 滷鸭.
鸭腿离骨，鸭屁股还在。有川弓无甘草。。只鸭能，D汁都臭苏味啦
Recipe 卤水鸭
Ban mian please!!!!
+choco chic sure we will add it to our to-do list
wow!!! looking forward to it :D
Way way way too much salt
Way to much soy sauce, that duck is going to be salty af
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can I use this recipe for chicken instead of duck?