Believe it or not, even though with the huge Chinese population in the San Francisco Bay Area I still can’t find a good stewed duck tastes like those sold in Malaysia. One time I chanced upon the stewed duck photos and recipe on HoChiak! Delicious Asian Food and so I gave it a try– it turned out to be a keeper! However, I use duck legs instead of whole duck– I don’t have the skill and a strong knife to chop the whole duck, and the thought of sauce splashing everywhere on my kitchen always hesitates me.
Malaysian Stewed Duck ‘Lor Ark’ Recipe (original whole duck recipe from HoChiak! Delicious Asian Food)
4 duck legs
1 inch galangal
2-3 tbsp sugar
1 1/2 tbsp dark soy sauce
1 1/2 tbsp five-spice powder
4 cups hot water
- Clean duck legs and rinse. Rub 1 tbsp five-spice powder all over the legs and marinate for 1-2 hours.
- Pound, or smack using the side of a knife, garlic, shallots and galangal.
- Heat some oil in a wok and saute garlic, shallots and galangal until aromatic. Add dark soy sauce and sugar. Stir well.
- Add duck legs to the wok. Turn to coat evenly and cook until the meat shrinks slightly. Add in hot water and bring to a boil.
- Add remaining five-spice powder. Reduce heat to simmer until the meat is cooked. Turning a few times to prevent burning. Add salt to taste. Add water if sauce is drying out.
- Cut duck legs into pieces. Serve with stew gravy sauce (sifted) or chili garlic & vinegar dipping sauce (see below).
Chili Garlic & Vinegar Dipping Sauce:
4 cloves garlic
6 fresh red hot chili
1 tbsp rice vinegar
1-2 tsp sugar
Mince garlic and chili. Add rice vinegar and sugar. Stir until sugar dissolves. Add a little water and/or sugar if the vinegar taste is too strong.