left with a big bowl of duck oil & also some leftover lor – braising sauce.
though of using the duck oil for confit (maybe confit a belly pork since don’t have duck breast), but really all these unhealthy in the extreme so decided to just discard the duck oil.
the lor though was really “pang” & tasty. i didn’t want to do a 5.5hrs gentle braise in 95degC oven so decided to just do it over the hob like i did the duck.
i think it was about 40mins.
the meat was tender, juicy, very tasty especially with the braise, & looked a beauty. ^^
the method is the same as braising duck & chicken.
basically, braise the meat with quite a thick braise at first, don’t dilute the flavours too much (in my case 1 cup braise to 1 cup water for the duck, and since i am reusing the sauce, no water added), so that the braise flavours can infuse well into the meat. turn the meat over.
cover the wokpan – for me this method, where the braise is intense & not covering the meat is better as covering the pan (whether for duck, chicken or belly) results in gentle steaming of the meat, and the thicker braise coating & infusing the meat.
maybe after 10minutes, add water & continue doing at intervals so the braise do not dry up, but also not too diluted.
i placed over a bit of rice, like a don, haha! & spooned some fragrant lor over it.
immensely wonderful dinner la…
so not decided yet which method i will use for my OPS friends Jan2017 get-together evening.