Cherry & Dennis Helper Habitat

Teochew Braised Duck and Eggs

潮州滷鴨滷蛋

Teochew Braised Duck and Eggs — finished dish

Total time: 135 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Duck legs and hard-boiled eggs slowly absorb a warm spiced soy braise.

01

Ingredients

Main ingredients

4 pieces, about 1.2 kg duck legs
4 eggs
40 g ginger
3 stalks spring onions

Braising liquid

100 ml light soy sauce
40 ml dark soy sauce
1.2 L water
35 g rock sugar
2 star anise
1 cinnamon stick
1/2 tsp five-spice powder

Teochew Braised Duck and Eggs — ingredients

02

Tools

deep lidded pot
small saucepan
tongs
knife
food thermometer

Teochew Braised Duck and Eggs — tools

03

Steps

Teochew Braised Duck and Eggs — 1. Pat duck legs dry and trim loose excess fat.

Step 1

1. Pat duck legs dry and trim loose excess fat.

Pat duck legs dry and trim loose excess fat.

Teochew Braised Duck and Eggs — 2. Slice ginger and knot the spring onions.

Step 2

2. Slice ginger and knot the spring onions.

Slice ginger and knot the spring onions.

Teochew Braised Duck and Eggs — 3. Bring eggs to a boil, simmer 9 minutes and cool in water.

Step 3

3. Bring eggs to a boil, simmer 9 minutes and cool in water.

Bring eggs to a boil, simmer 9 minutes and cool in water.

Teochew Braised Duck and Eggs — 4. Peel eggs carefully without tearing their surfaces.

Step 4

4. Peel eggs carefully without tearing their surfaces.

Peel eggs carefully without tearing their surfaces.

Teochew Braised Duck and Eggs — 5. Heat the deep pot and brown duck skin-side down to render some fa

Step 5

5. Heat the deep pot and brown duck skin-side down to render some fa

Heat the deep pot and brown duck skin-side down to render some fat.

Teochew Braised Duck and Eggs — 6. Turn duck legs and brown the second side briefly.

Step 6

6. Turn duck legs and brown the second side briefly.

Turn duck legs and brown the second side briefly.

Teochew Braised Duck and Eggs — 7. Add ginger, spring onions, soy sauces, water, sugar and spices.

Step 7

7. Add ginger, spring onions, soy sauces, water, sugar and spices.

Add ginger, spring onions, soy sauces, water, sugar and spices.

Teochew Braised Duck and Eggs — 8. Bring to a boil, skim foam and reduce to a gentle simmer.

Step 8

8. Bring to a boil, skim foam and reduce to a gentle simmer.

Bring to a boil, skim foam and reduce to a gentle simmer.

Teochew Braised Duck and Eggs — 9. Cover partly and braise duck for 80 to 90 minutes, turning once.

Step 9

9. Cover partly and braise duck for 80 to 90 minutes, turning once.

Cover partly and braise duck for 80 to 90 minutes, turning once.

Teochew Braised Duck and Eggs — 10. Add peeled eggs for the last 20 minutes so they absorb the sauce.

Step 10

10. Add peeled eggs for the last 20 minutes so they absorb the sauce.

Add peeled eggs for the last 20 minutes so they absorb the sauce.

Teochew Braised Duck and Eggs — 11. Check duck reaches 74°C and the meat is tender

Step 11

11. Check duck reaches 74°C and the meat is tender

Check duck reaches 74°C and the meat is tender; lift duck and eggs out.

Teochew Braised Duck and Eggs — 12. Slice duck, halve eggs and spoon over a little hot strained brais

Step 12

12. Slice duck, halve eggs and spoon over a little hot strained brais

Slice duck, halve eggs and spoon over a little hot strained braising sauce.

Common mistakes

A hard boil toughens duck and reduces the sauce too quickly.
Eggs added at the start become rubbery.
Never reuse sauce that touched raw duck without boiling it.

Tips

Keep the braise at a gentle bubble and check liquid level halfway through.