today made on eof my best lor arh = brasied duck on 7.1.2017. ^^
sis & bil coming for lunch.
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.
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.
i added 1 cup tai cup marinade, and braised the duck first on both sides for 5mins. then i added 1 cup water.
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 braise was very tasty, quite “pang”, lagi excellent! ^^
incredible the amount 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….
i deboned & cut 1/2 duck for our 3pax lunch, since we have other food like chilled mullet & celery.
& i deboned 1/2 duck uncut so my sis can bring back to eat. looks very nice.
duck meat was tender, tasty, and very “pang” fragrant especially with the “lor” aka the braise.
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…