Singapore Teochew Duck

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Steps

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For chili sauce: blend all ingredients in a blender or m& p , season to taste with sugar and salt and add a little water to dilute if necessary.

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The taste will vary considerably depending on the chiles.

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I use sambal oelek instead.

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Combine sugar and 1 t water in small saucepan and stir over low heat until sugar dissolves.

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Increase heat and boil without stirring until medium caramel colour.

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Remove from heat and carefully add 1 cup water.

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Stir over heat until smooth.

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Transfer mixture to heavy pan large enough to hold duck , as close as possible to a single layer , add 5-spice powder , garlic , galangal , sugar syrup , soy sauces , star anise and cinnamon.

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Add enough water to come about half way up the duck pieces.

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Bring to simmer and skim any scum that comes to the surface.

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Braise duck on low simmer for about 1 to 1 1 / 2 hours.

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Remove duck from liquid and refrigerate.

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Defat the liquid.

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Return sauce to heat and reduce until syrupy.

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Take all the skin off duck , reserve.

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Ta.

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Ingredients

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duck hindquarters, five-spice powder, galangal, sugar, garlic, star anise, cinnamon stick, dark soy sauce, light soy sauce, chili sauce, red chilies, rice vinegar, green onion