lor arh = braised duck

today made on eof my best lor arh = brasied duck on 7.1.2017. ^^

sis & bil coming for lunch.

last cooked lor arh noodles & kueh chap for my RI friends on 5.10.2016.^^

also i am making one for my OPS primary school classmates get together in 2 weeks time, so today is a good practice for me too.

for 3pax lunch today, i also have chilled mullet 冻乌鱼, and sis fried a young celery stems with tipoh (dried flatfish)..these ones are softer & indeed different from the ones we received from our relatives in shantou汕头 which are quite hard & not suitable to add to fried dishes.

lor arh = braised duck

i fried whole bulb of peeled garlic cloves, cut ginger, 2 cinnamon sticks, 4 star anise, 3 bay leaves, 2 cloves in little bit of oil till fragrant.

cleaned duck throughly – rubbed with salt & washed clean, dried then rubbed with sugar. then added the duck to the wokpan, turned over after a short while, then added the braising sauce. in total about 2tbsp sugar.

Tai Hua chicken marinade (大华鲁鸡汁) – stock photo

i added 1 cup tai cup marinade, and braised the duck first on both sides for 5mins. then i added 1 cup water.

lor arh = braised duck

this duck from sheng shiong (fresh duck from abattoir) 2.2kg-2.4kg for S$13.90.

i usually prefer to get smaller duck from giant, but this time giant’s 1.7kg duck at S$9.90 not fresh duck, but thawed from frozen, so i went to sheng shiong & bought the fresh duck.

the braising took 1 hr 10mins…it’s agaklogy, but about right, and i did also check with the meat thermometer.

the lor = braising sauce

the braise was very tasty, quite “pang”, lagi excellent! ^^

incredible the amount of oil!

a full bowl of oil

& that’s after i drained out a lot of oil…i don’t know 300ml???

haven’t decided what to do with it? duck oil very good for confit…actually for anything else but very unhealthy la…maybe throw away….

1/2 deboned uncut, 1/2 duck for 3pax lunch

i deboned & cut 1/2 duck for our 3pax lunch, since we have other food like chilled mullet & celery.

1/2 braised duck

& i deboned 1/2 duck uncut so my sis can bring back to eat. looks very nice.

1/2 duck for 3pax lunch

duck meat was tender, tasty, and very “pang” fragrant especially with the “lor” aka the braise.

1/2 duck for 3pax lunch

really good this.

so easy to make, just use a tai hua braising sauce.

but quite (or very!) unhealthy, so much oil, cannot eat often…

c.h.e.f andy