Chinese style Braised Orange Duck 香橙焖鸭肉

This was one of the dish that i cooked during CNY, even brought to a family gathering. I just simply twisted from the French cuisine orange duck breast to this Chinese version. I am glad that it turned out good especially the gravy has a bit of tangy flavor from the oranges used.

Canard à l'orange ( Duck breast in Orange sauce) 法式香橙鸭胸

I never know combine duck and orange can be tasted so nice, until I found the answer in Paris trip. We asked the staff from the hotel where we stayed to recommend a good restaurant for dinner. He were suggested us to a restaurant just located nearby. And we had this most yummy orange duck breast in this restaurant (will update in later travel post).

Crispy Skin Roasted Duck 香烤脆皮鸭

I am so happy now i can even prepare a crispy skin roasted duck at home, next time i also can use the same recipe to roasted a chicken too. My husband said this roasted duck tasted exactly like those roasted duck selling in the shop..

Braised Tauchu duck ( fermented soy bean duck)

Today I going to share with you this dish that cook using a pressure cooker. My SIL Annie was so kind present me a set of WMF pressure cooker as a courage for me to cook more nice foods for my family in my new house. All this while, I'm hesitate to use a pressure cooker, but not for now, i just realized that this cooker is fast,efficient and it could retains vitamins and minerals and saves time too.

Teochew-Style Spiced Duck Rice

This was my 1st time to braise a duck, and I did not cook the Hokkian way which my mum use to cook, instead I tried Teochew-style, I prefer the Teochew style than the Hokkian style. So I just cooked this duck and prepared some mixed local salads, this was a simple dinner in a lazy Sunday.

- I think I have bought a wrong type of duck (they called as white duck), it can not stand for long hour cooking, broken down when I cut it....

My daughter and hubby said this was a best duck rice they have ever had..so you can imagine how nice this duck rice, hehehe..
Simple recipe to share:-
1 duck, about 2kg
Spices:-
-1 stick cinnamon
-5 stick of "gan cao"
-3 pcs of dried tangerine peel
-5 pcs of star anise
-4 pcs of cloves
-some peppercorns
5-6 slices of galangal (nan jiang or lengkuas) ** This must have, remember...
Five spice powder
Enough water to cover whole duck
Seasoning:-
Chinese wine
Light soy sauce
Dark soy sauce (for colour)
salt
White sugar
Rock sugar
Steps:-
1. Boil water in a wok and add few slices of galangal, lower the duck into the hot water to wash it briefly, remove duck to a colander to drain. Rub five spice powder on whole body of duck and set aside.
2. Heat oil in a wok, add white sugar and rock sugar to melt them until it caramelises. Add in galangal slices, bring enough water in the wok.
3. Place all the spices in a cotton pouch, and put this cotton pouch in the wok, once the water boiled, add in the duck. Add in seasoning and simmer for about 2 hours, turning the duck every 30mins.
4. Turn off the fire and leave the duck to immerse in the sauce for another hour.
5. To serve, cut the duck into pieces and garnish with Chinese parsley and local salad (marinate carrot, white carrot and cucumer with salt, sugar and vinegar). Serve with white rice and garlic chili sauce (bottled garlic chili sauce, chopped garlic, fish sauce, vinegar and sugar)

Do enjoy Cooking !!!