{"id":13606,"date":"2018-08-18T01:38:00","date_gmt":"2018-08-17T17:38:00","guid":{"rendered":"http:\/\/theburningkitchen.com\/?p=13606"},"modified":"2018-10-22T11:53:29","modified_gmt":"2018-10-22T03:53:29","slug":"hokkien-braised-duck","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/hokkien-braised-duck\/","title":{"rendered":"Hokkien Braised Duck (Lor Ark)"},"content":{"rendered":"<p><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone size-full wp-image-13668\" src=\"http:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-16x9.jpg\" alt=\"Hokkien Braised Duck (Lor Ark): This beloved Hokkien family recipe was passed down to Mdam Ong from her late mother, and is one of the favourite family dishes in the Ong clan. Learn this grandmother's secrets, including how to remove the oil glands of the duck and why she never covers the wok while braising this dish.\" width=\"680\" height=\"1209\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-16x9.jpg?v=1592144218 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-16x9-600x1067.jpg?v=1592144218 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-16x9-169x300.jpg?v=1592144218 169w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-16x9-382x680.jpg?v=1592144218 382w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<h1><span style=\"color: #ad0922;\">STORY BEHIND THE RECIPE<\/span><\/h1>\n<p>Today&#8217;s recipe is a guest post from Mdam Ong &#8211; a veteran home cook and grandmother of five. Mdam Ong previously contributed her recipe for\u00a0<a href=\"http:\/\/theburningkitchen.com\/assam-braised-pork-belly\/\">Assam Pork Belly (watch video here)<\/a>\u00a0which proved a hit with many readers &#8211; because it truly addictive and SO simple to make!<\/p>\n<p>Today, Mdam Ong is back to share with us a beloved family recipe passed down from her late mother &#8211; Hokkien Braised Duck.<\/p>\n<h1><span style=\"color: #ad0922;\"><strong>WHAT I LOVE ABOUT THIS DISH<\/strong><\/span><\/h1>\n<ul>\n<li>Once the preparation work is done, <strong>the actual braising requires minimal supervision<\/strong>, freeing you up to catch up on other errands.<\/li>\n<li>This is a perfect <strong>Make-Ahead dish for working mums (and dads!)\u00a0<\/strong>Braised duck tastes even better overnight as the gravy gets soaked up by the duck, tau kwa, tau pok and eggs. Simply refrigerate once it is cool, and reheat in minutes the next day!<\/li>\n<\/ul>\n<h1><span style=\"color: #ad0922;\">BRAISED DUCK &#8211; A TEOCHEW OR HOKKIEN TRADITION?<\/span><\/h1>\n<p>Most people tend to associate braised duck with the Teochews. However Mdam Ong tells me that braised duck also traditionally eaten in many Hokkien families like her own.<\/p>\n<p>Singapore is a melting pot of a cornucopia of different cuisines which borrow heavily from each other. So it is hard to pinpoint the exact difference between the Hokkien and Teochew versions, or which is more &#8216;authentic&#8217;.<\/p>\n<p>But Mdam Ong tells me that in general, the <strong>Teochew version is darker-coloured and more savoury<\/strong>, while the <strong>Hokkien version is lighter and sweeter<\/strong>. Indeed, Mdam Ong&#8217;s braised duck is more on the sweet side but nicely balanced by some savoury tones.<\/p>\n<p>Some Hokkien Braised Duck stalls make this dish with a thickened gravy, but Mdam Ong prefers to make this the way her mother did. <strong>No starch is added to the gravy<\/strong>, apart than the slight natural thickening effect as the fats and collagen from the duck dissolve into the sauce during braising.<\/p>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\"><strong>HOW TO MAKE HOKKIEN BRAISED DUCK<\/strong><\/span><\/h1>\n<p>Clean the duck thoroughly (see tips), then blanch it for a few minutes in a wok of boiling water.<br \/>\n<img decoding=\"async\" class=\"alignnone wp-image-13660 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-8-e1535446084137.jpg\" alt=\"Whole duck being blanched in a wok of boiling water\" width=\"676\" height=\"382\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-8-e1535446084137.jpg?v=1592144221 676w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-8-e1535446084137-600x339.jpg?v=1592144221 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-8-e1535446084137-300x170.jpg?v=1592144221 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-8-e1535446084137-480x270.jpg?v=1592144221 480w\" sizes=\"(max-width: 676px) 100vw, 676px\" \/><\/p>\n<p>Remove any remnant feathers. Rub all over with coarse salt, then rinse thoroughly. Pat dry and rub each of the marinade ingredients all over the duck as well as in the cavity of the duck.<\/p>\n<p><img decoding=\"async\" class=\"alignnone size-full wp-image-13649\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-19-e1535446169551.jpg\" alt=\"Whole duck being marinated with five spice powder and salt\" width=\"680\" height=\"379\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-19-e1535446169551.jpg?v=1592144224 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-19-e1535446169551-600x334.jpg?v=1592144224 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-19-e1535446169551-300x167.jpg?v=1592144224 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Tuck in the wings and webs of the duck, then allow to marinate for 1-2 hours, or preferably overnight.<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13652\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-16-e1535446342929.jpg\" alt=\"Tucking in the wings and webs of the duck for easy handling\" width=\"678\" height=\"379\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-16-e1535446342929.jpg?v=1592144224 678w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-16-e1535446342929-600x335.jpg?v=1592144224 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-16-e1535446342929-300x168.jpg?v=1592144224 300w\" sizes=\"(max-width: 678px) 100vw, 678px\" \/><\/p>\n<p>Wash, peel and slice the ginger and blue ginger (galangal). Then peel and wash the garlic.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13646\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-22-e1535446374770.jpg\" alt=\"Blue ginger galangal) being sliced on a chopping board\" width=\"680\" height=\"380\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-22-e1535446374770.jpg?v=1592144225 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-22-e1535446374770-600x335.jpg?v=1592144225 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-22-e1535446374770-300x168.jpg?v=1592144225 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Stuff the ginger, blue ginger and garlic into the cavity of the duck.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13647\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-21-e1535446707791.jpg\" alt=\"Marinated duck with ginger and garlic stuffed into the cavity \" width=\"680\" height=\"380\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-21-e1535446707791.jpg?v=1592144225 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-21-e1535446707791-600x335.jpg?v=1592144225 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-21-e1535446707791-300x168.jpg?v=1592144225 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Add the sugar to the wok and fry over low heat until it melts.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13658\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-10-e1535446812105.jpg\" alt=\"Sugar melting over a stainless steel pan\" width=\"678\" height=\"377\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-10-e1535446812105.jpg?v=1592144221 678w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-10-e1535446812105-600x334.jpg?v=1592144221 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-10-e1535446812105-300x167.jpg?v=1592144221 300w\" sizes=\"(max-width: 678px) 100vw, 678px\" \/><\/p>\n<p>Once the sugar turns golden, quickly add in the 5-spice powder, star anise, cloves and cinnamon stick and fry for 30 seconds. Then add in the dark soy sauce.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13669\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-2-e1535447046517.jpg\" alt=\"Adding dark soy sauce to a pan of melted sugar and spices\" width=\"680\" height=\"379\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-2-e1535447046517.jpg?v=1592144218 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-2-e1535447046517-600x334.jpg?v=1592144218 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-2-e1535447046517-300x167.jpg?v=1592144218 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Next, place the whole duck in the wok and coat it evenly with the soy sauce mixture.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13666\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-4-e1535447158676.jpg\" alt=\"Whole duck coated with dar soy sauce and spice mixture\" width=\"680\" height=\"380\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-4-e1535447158676.jpg?v=1592144219 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-4-e1535447158676-600x335.jpg?v=1592144219 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-4-e1535447158676-300x168.jpg?v=1592144219 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Add in 1.5 litres of water until the water covers the duck to around three-quarter, and add in the rock sugar. Bring back to a boil over high heat. Once boiling, turn the heat down to medium and braise the duck uncovered for 1.5 hours, turning the duck over mid-way. Turn the duck a few times towards the last 30 mins to ensure the bottom of the duck is not burnt as the sauce thickens.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-13651 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-17-e1535447308161.jpg\" alt=\"Adding Chinese yellow rock sugar to the pot of duck being braised\" width=\"680\" height=\"382\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-17-e1535447308161.jpg?v=1592144224 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-17-e1535447308161-600x337.jpg?v=1592144224 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-17-e1535447308161-300x169.jpg?v=1592144224 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-17-e1535447308161-480x270.jpg?v=1592144224 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Transfer the duck to a plate. Next, use the same braising gravy to braise the tau kwa, tau pok and hard boiled eggs for about 30 minutes.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13670\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-1-e1535447420395.jpg\" alt=\"Pot of hard boiled eggs, firm beancurd, dried beancurd puff being braised in dark soy sauce braising liquid\" width=\"680\" height=\"380\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-1-e1535447420395.jpg?v=1592144218 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-1-e1535447420395-600x335.jpg?v=1592144218 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-1-e1535447420395-300x168.jpg?v=1592144218 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Chop up the duck and place on a serving dish, together with the firm bean curd (tau kwa), dried beancurd puff (tau pok) and hard boiled eggs. Garnish with parsley, and serve with the chilli sauce and steamed rice.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13663\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-9x16.jpg\" alt=\"A plate of Chinese braised duck with hard boiled eggs, tofu and chilli sauce\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-9x16.jpg?v=1592144220 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-9x16-600x338.jpg?v=1592144220 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-9x16-300x169.jpg?v=1592144220 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-9x16-480x270.jpg?v=1592144220 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<h1><span style=\"color: #ad0922;\"><strong>COOKING TIPS<\/strong><\/span><\/h1>\n<ol>\n<li><strong>To test if the duck is cooked<\/strong>, use a chopstick to poke through the thickest part of the duck (usually the thigh).<\/li>\n<li><strong>Braise the duck in an uncovered wok\u00a0<\/strong>&#8211; this achieves a slow-cooking effect that helps the meat to achieve a more tender and moist texture. Slow-cooking also allows the duck to soak up more flavours from the sauce, compared to if the duck has been cooked more quickly over a high fire.<\/li>\n<li><strong>To further mask the smell of the duck<\/strong>, this dish is typically cooked with ingredients such as yellow ginger, blue ginger, garlic, cinnamon, star anise and cloves.<\/li>\n<li><strong>Best to marinate the duck overnight<\/strong> to allow the flavours to penetrate the meat. If you are in a hurry, let the duck to marinate for at least 1-2 hours to allow the flavours to seep in.<\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922;\"><strong>HOW TO CLEAN DUCK AND REMOVE ODOUR\u00a0<\/strong><\/span><\/h1>\n<p>Duck meat, if not properly prepared, can be very &#8216;fowl&#8217; smelling. To get rid of the odour, you need to make sure that the duck is cleaned very thoroughly.<\/p>\n<div class=\"wprm-recipe-notes-container wprm-color-border\">\n<ol>\n<li>\u00a0<strong>Remove the thick layer of skin over the tongue<\/strong> and bill of the duck.<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13648\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-20-e1535447801928.jpg\" alt=\"Thick skin covering the tongue and beak of the duck\" width=\"680\" height=\"382\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-20-e1535447801928.jpg?v=1592144225 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-20-e1535447801928-600x337.jpg?v=1592144225 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-20-e1535447801928-300x169.jpg?v=1592144225 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-20-e1535447801928-480x270.jpg?v=1592144225 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/li>\n<li><strong>Remove the oil glands<\/strong> from the duck tail, and it can be very smelly. These 2 oil glands are yellow coloured and are located in the top half of the duck&#8217;s hind. Alternatively, you can simply cut off the whole tail-end of the duck if you prefer.<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13656\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-12-e1535448304858.jpg\" alt=\"Using a knife to cut out the oil glands located on upper part of the ducks tail\" width=\"680\" height=\"379\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-12-e1535448304858.jpg?v=1592144222 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-12-e1535448304858-600x334.jpg?v=1592144222 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-12-e1535448304858-300x167.jpg?v=1592144222 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/li>\n<li><strong>Remove the windpipe<\/strong> located in the duck&#8217;s neck, if you enjoy eating duck neck.<img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-13654 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-14-e1535448391852.jpg\" alt=\"Using a knife to cut off the windpipe from the ducks neck\" width=\"680\" height=\"379\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-14-e1535448391852.jpg?v=1592144223 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-14-e1535448391852-600x334.jpg?v=1592144223 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-14-e1535448391852-300x167.jpg?v=1592144223 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/li>\n<li>\u00a0<strong>Remove the callouses<\/strong> on the bottom of the duck webs, if you enjoy eating duck web.<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13653\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-15-e1535448740623.jpg\" alt=\"Cutting off the callouses from the duck webs\" width=\"680\" height=\"380\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-15-e1535448740623.jpg?v=1592144223 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-15-e1535448740623-600x335.jpg?v=1592144223 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-Step-by-Step-Photos-15-e1535448740623-300x168.jpg?v=1592144223 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/li>\n<li><strong>Blanch the duck in boiling water<\/strong> for a few minutes to further reduce the odour<\/li>\n<li><strong>Blanch then remove the feathers.<\/strong> Unlike chicken feathers, duck feathers are notoriously difficult to remove, especially the tiny down feathers. Blanching the duck makes it much easier to remove the feathers. You can use a pair of large tweezers to pluck the feathers off<\/li>\n<\/ol>\n<\/div>\n<h1><span style=\"color: #ad0922;\"><strong>EXTRAS: HOW TO MAKE CHILLI SAUCE FOR BRAISED DUCK<\/strong><\/span><\/h1>\n<ol>\n<li>Peel and wash the garlic, then chop coarsely.<\/li>\n<li>Remove the seeds from the chilli and rinse. Cut into small pieces and blend finely.<\/li>\n<li>Place the chilli and garlic in a bowl. Then add in the vinegar and sugar and mix well.<\/li>\n<\/ol>\n<h1><\/h1>\n<h1><span style=\"color: #ad0922;\"><strong>DIETARY MODIFICATIONS<\/strong><\/span><\/h1>\n<ul>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/egg-free-recipes\/\">Egg-Free<\/a>: No modifications required<\/li>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/fish-free-recipes\/\">Fish-Free<\/a>: No modifications required<\/li>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/gluten-free-recipes\/\">Gluten-Free<\/a>: Use gluten-free dark soya sauce instead of regular dark soya sauce<\/li>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/nut-free-recipes\/\">Nut-Free<\/a>:\u00a0No modifications needed.<\/li>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/shellfish-free-recipes\/\">Shellfish-Free<\/a>: No modifications required<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h2><span style=\"color: #ad0922;\"><strong>WATCH OUR <span style=\"text-decoration: underline;\"><a href=\"#video\">VIDEO<\/a><\/span>\u00a0FOR HOW TO MAKE THIS RECIPE<\/strong>!<\/span><\/h2>\n<p><strong>Tried this recipe? Please <a href=\"#respond\"><span style=\"text-decoration: underline;\">rate<\/span><\/a>\u00a0our recipe or leave us a <span style=\"text-decoration: underline;\"><a href=\"#respond\">comment<\/a><\/span>! You can even upload a snap of your creation!<\/strong><\/p>\n<p class=\"p1\">Don&#8217;t forget to\u00a0<a href=\"https:\/\/youtube.com\/c\/theburningkitchen?sub_confirmation=1\"><span class=\"s1\">subscribe<\/span><\/a> to our Youtube channel for more yummy videos! Do also\u00a0join us at\u00a0<a href=\"https:\/\/www.facebook.com\/groups\/209778759782578\/\"><span class=\"s1\">TBK Home Cooks Facebook Group<\/span><\/a> where you can post photos of your food, ask questions, share recipes and clean cooking tips from others in the group!<\/p>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-13610\" class=\"wprm-recipe-container\" data-recipe-id=\"13610\" data-servings=\"10\"><div class=\"wprm-recipe wprm-recipe-template-columns\"><div class=\"wprm-container-float-right\">\n    <div class=\"wprm-recipe-image wprm-block-image-normal\"><a href=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-16x9.jpg?v=1592144218\" aria-label=\"Open larger version of the recipe image\"><img loading=\"lazy\" decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"150\" height=\"150\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-16x9-150x150.jpg?v=1592144218\" class=\"attachment-150x150 size-150x150\" alt=\"Hokkien Braised Duck (Lor Ark): This beloved Hokkien family recipe was passed down to Mdam Ong from her late mother, and is one of the favourite family dishes in the Ong clan. Learn this grandmother&#039;s secrets, including how to remove the oil glands of the duck and why she never covers the wok while braising this dish.\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-16x9-150x150.jpg?v=1592144218 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-16x9-300x300.jpg?v=1592144218 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-16x9-100x100.jpg?v=1592144218 100w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-16x9-500x500.jpg?v=1592144218 500w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Braised-Duck-Lor-Ark-16x9-320x321.jpg?v=1592144218 320w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a><\/div>\n<\/div>\n<div class=\"wprm-recipe-template-columns-name-stars-container\">\n\t<h2 class=\"wprm-recipe-name wprm-block-text-uppercase\">Hokkien Braised Duck (Lor Ark)<\/h2>\n\t<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }<\/style><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"0\" height=\"0\" style=\"display:block;width:0px;height:0px\"><defs><linearGradient id=\"wprm-recipe-user-rating-0-33\"><stop offset=\"0%\" stop-opacity=\"1\" \/><stop offset=\"33%\" stop-opacity=\"1\" \/><stop offset=\"33%\" stop-opacity=\"0\" \/><stop 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data-color=\"#343434\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 1 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-2 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5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-5 wprm-rating-star-33\" data-rating=\"5\" data-color=\"#343434\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 5 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><\/div>\n<\/div>\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-course-label\">Course: <\/span><span class=\"wprm-recipe-course wprm-block-text-uppercase\">Side Dish<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-uppercase\">Chinese<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-keyword-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-keyword-label\">Keyword: <\/span><span class=\"wprm-recipe-keyword wprm-block-text-uppercase\">Braised Duck<\/span><\/div><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">20<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-cook_time wprm-recipe-cook_time-hours\">2<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hours<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-hours\" aria-hidden=\"true\">hours<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-custom-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-custom-time-label\">Resting Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-custom_time wprm-recipe-custom_time-hours\">2<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hours<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-custom_time-unit wprm-recipe-custom_timeunit-hours\" aria-hidden=\"true\">hours<\/span><\/span><\/div><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-servings-label\">Servings: <\/span><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-13610 wprm-recipe-servings-adjustable-tooltip wprm-block-text-uppercase\" data-initial-servings=\"\" data-recipe=\"13610\" aria-label=\"Adjust recipe servings\">10<\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-nutrition-container wprm-recipe-calories-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-nutrition-label wprm-recipe-calories-label\">Calories: <\/span><span class=\"wprm-recipe-nutrition-with-unit\"><span class=\"wprm-recipe-details wprm-recipe-nutrition wprm-recipe-calories wprm-block-text-uppercase\">635<\/span><span class=\"wprm-recipe-details-unit wprm-recipe-nutrition-unit wprm-recipe-calories-unit wprm-block-text-uppercase\">kcal<\/span><\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-author-label\">Author: <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-uppercase\">Mdam Ong<\/span><\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Mdam Ong's treasured family recipe for Hokkien Braised Duck was passed down by her mum. Find out her secrets to removing the duck's oil glands and why she never covers the wok.&nbsp;<\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<a href=\"https:\/\/theburningkitchen.com\/wprm_print\/13610\" style=\"color: #ffffff;background-color: #333333;border-color: #333333;border-radius: 0px;padding: 5px 12px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-inline-button wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"13610\" data-template=\"\" target=\"_blank\" rel=\"nofollow\">Print Recipe<\/a>\n\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n\n<div class=\"wprm-recipe-template-columns-main\">\n    <div class=\"wprm-recipe-template-columns-left\">\n    \n    <div class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-13610-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"13610\" data-servings=\"10\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">kg<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Duck<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">slices<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Ginger<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">4<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">slices<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Blue Ginger (Galangal)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">6<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cloves<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Garlic<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Tau Kwa<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">4<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Tau Pok<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">6<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"\/hard-boiled-egg\/\" class=\"wprm-recipe-ingredient-link\">Hard-Boiled Eggs<\/a><\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Peeled<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-name\">Parsley<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">For garnishing<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-uppercase-faded\">Marinade Ingredients<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Salt<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"http:\/\/theburningkitchen.com\/essential-chinese-sauces\/#fivespice\" class=\"wprm-recipe-ingredient-link\">5-Spice Powder<\/a><\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-uppercase-faded\">Sauce Ingredients<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"http:\/\/theburningkitchen.com\/essential-chinese-sauces\/#fivespice\" class=\"wprm-recipe-ingredient-link\">5 Spice Powder<\/a><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Star Anise<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">8<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Cloves<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">stick<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Cinnamon<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">4<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"\/essential-chinese-sauces\/#darksoysauce\" class=\"wprm-recipe-ingredient-link\">Dark Soy Sauce<\/a><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1.5<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">litres<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Water<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">8-10<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">small cubes<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Rock sugar  <\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-uppercase-faded\">Chilli Sauce<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">5<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Large Chillies<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Chilli Padi<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">5<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cloves<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Garlic<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Vinegar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Sugar<\/span><\/li><\/ul><\/div><\/div>\n    <\/div>\n    <div class=\"wprm-recipe-template-columns-right\">\n        <div class=\"wprm-recipe-instructions-container wprm-recipe-13610-instructions-container wprm-block-text-normal\" data-recipe=\"13610\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Instructions<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">Preparation Method - Duck<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-13610-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Clean the duck thoroughly include all innards in the duck cavity (see tip 1). Then blanch the duck for a few minutes in a wok of boiling water.<\/span><\/div><\/li><li id=\"wprm-recipe-13610-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Remove any remnant feathers. Rub all over with coarse salt, then rinse thoroughly.<\/span><\/div><\/li><li id=\"wprm-recipe-13610-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Pat dry and rub each of the marinade ingredients all over the duck and in the duck cavity.&nbsp;<\/span><\/div><\/li><li id=\"wprm-recipe-13610-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Tuck in the duck wings and webs, then marinate overnight (or at least for 1-2 hours).<\/span><\/div><\/li><li id=\"wprm-recipe-13610-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Wash, peel and slice the ginger and blue ginger. Then wash and peel the garlic.&nbsp;Stuff the blue ginger and garlic into the cavity of the duck.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">Preparation Method - Chilli Sauce<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-13610-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Peel and wash the garlic, then chop coarsely.<\/span><\/div><\/li><li id=\"wprm-recipe-13610-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Remove the seeds from the chilli and rinse. Cut into small pieces and blend finely.<\/span><\/div><\/li><li id=\"wprm-recipe-13610-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Place the chilli and garlic in a bowl. Then add in the vinegar and sugar and mix well.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">Cooking Method - Duck<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-13610-step-2-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Add the sugar to the wok and fry over low heat until it melts.<\/span><\/div><\/li><li id=\"wprm-recipe-13610-step-2-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Once the sugar turns golden, quickly add in the 5-spice powder, star anise, cloves and cinnamon stick and fry for 30 seconds over low heat. Then add in the dark soy sauce.<\/span><\/div><\/li><li id=\"wprm-recipe-13610-step-2-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Next, place the whole duck in the wok and coat it evenly with the soy sauce mixture.<\/span><\/div><\/li><li id=\"wprm-recipe-13610-step-2-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Add in 1.5 litres of water until the water covers the duck to around three-quarter, and add in the rock sugar. Bring back to a boil over high heat.<\/span><\/div><\/li><li id=\"wprm-recipe-13610-step-2-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Once boiling, turn the heat down to medium and braise the duck uncovered for 1.5 hours, turning the duck over mid-way. Turn the duck a few times towards the last 30 mins to ensure the bottom of the duck is not burnt as the sauce thickens.<\/span><\/div><\/li><li id=\"wprm-recipe-13610-step-2-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Transfer the duck to a plate. Then use the same braising gravy to braise the tau kwa, tau pok and hard boiled eggs for about 30 minutes.<\/span><\/div><\/li><li id=\"wprm-recipe-13610-step-2-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Chop up the duck and place on a serving dish, together with the tau kwa, tau pok and hard boiled eggs. Garnish with parsley, and serve with the chilli sauce and steamed rice.<\/span><\/div><\/li><\/ul><\/div><\/div>\n    <\/div>\n<\/div>\n<div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-13610\" class=\"wprm-recipe-video-container\"><h3 class=\"wprm-recipe-header wprm-recipe-video-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Video<\/h3><div class=\"wprm-recipe-video\"><a id=\"video\"><\/a>\n<hr \/>\n<div class=\"container\"><iframe class=\"video\" src=\"\/\/www.youtube.com\/embed\/SFNhHoeNXgs?autoplay=false\" width=\"760\" height=\"425\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><\/iframe><\/div><\/div><\/div>\n<div class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><h2><span style=\"color: #ad0922\"><strong>COOKING TIPS<\/strong><\/span><\/h2>\n<ol>\n<li><strong>To test if the duck is cooked<\/strong>, use a chopstick to poke through the thickest part of the duck (usually the thigh). Another way is that once the skin at the joint of the wings and leg are torn, it's cooked.<\/li>\n<li><strong>Braise the duck in an uncovered wok<\/strong> - this achieves a slow-cooking effect that helps the meat to achieve a more tender and moist texture. Slow-cooking also allows the duck to soak up more flavours from the sauce, compared to if the duck has been cooked more quickly over a high fire.<\/li>\n<li><strong>To further mask the smell of the duck<\/strong>, this dish is typically cooked with ingredients such as ginger, blue ginger, garlic, cinnamon, star anise and cloves. Blue ginger is a must for more flavour.<\/li>\n<li><strong>Best to marinate the duck overnight<\/strong> to allow the flavours to penetrate the meat. If you are in a hurry, let the duck to marinate for at least 1-2 hours to allow the flavours to seep in.<\/li>\n<\/ol>\n<h2><span style=\"color: #ad0922\"><strong>HOW TO CLEAN DUCK AND REMOVE ODOUR\u00a0<\/strong><\/span><\/h2>\n<span style=\"display: block;\">Duck meat, if not properly prepared, can be very 'fowl' smelling. To get rid of the odour, you need to make sure that the duck is cleaned very thoroughly.<\/span><div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-notes-container wprm-color-border\">\n<ol>\n<li>\u00a0<strong>Remove the thick layer of skin over the tongue<\/strong> and bill of the duck.<\/li>\n<li><strong>Remove the oil glands<\/strong> from the duck tail, and it can be very smelly. These 2 oil glands are yellow coloured and are located in the top half of the duck's hind. Alternatively, you can simply cut off the whole tail-end of the duck.<\/li>\n<li><strong>Remove the windpipe<\/strong> located in the duck's neck, if you enjoy eating duck neck.<\/li>\n<li>\u00a0<strong>Remove the callouses<\/strong> on the bottom of the duck webs, if you enjoy eating duck web.<\/li>\n<li><strong>Blanch the duck in boiling water<\/strong> for a few minutes to further reduce the odour<\/li>\n<li><strong>Then remove the feathers.<\/strong> Unlike chicken feathers, duck feathers are notoriously difficult to remove, especially the tiny down feathers. Blanching the duck makes it much easier to remove the feathers. You can use a pair of large tweezers to pluck the feathers off<\/li>\n<\/ol>\n<\/div><\/div><\/div>\n<h3 class=\"wprm-recipe-header wprm-recipe-nutrition-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Nutrition<\/h3><div class=\"wprm-nutrition-label-container wprm-nutrition-label-container-simple wprm-block-text-normal\" style=\"text-align: left;\"><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calories\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calories: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">635<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">kcal<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-carbohydrates\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Carbohydrates: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">10<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-protein\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Protein: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">25<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">54<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-saturated_fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Saturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">17<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-cholesterol\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Cholesterol: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">203<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sodium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Sodium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">439<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-potassium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Potassium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">414<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fiber\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Fiber: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sugar\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Sugar: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">5<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_a\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Vitamin A: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">660<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">IU<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_c\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Vitamin C: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">49.8<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calcium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calcium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">149<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-iron\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Iron: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">5.1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Mdam Ong&#8217;s treasured family recipe for Hokkien Braised Duck was passed down by her mum. Find out her secrets to removing the duck&#8217;s oil glands and why she never covers the wok.\u00a0<\/p>\n","protected":false},"author":4,"featured_media":13668,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[14,34,1347,63,26,28,31,1206,1508,38,40,1493,1495,1497,1512,484,1496,1511,991,46,47,11],"tags":[473,575],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Hokkien Braised Duck (Lor Ark) - The Burning Kitchen<\/title>\n<meta name=\"description\" content=\"Mdam Ong&#039;s treasured family recipe for Hokkien Braised Duck was passed down by her mum. 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