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Braised Duck recipe

‘Braised’ in its own fat, the skin of thisduck is golden and crisp and the meat is made quite tender. Asa finishing touch, the duck is cut into pieces and sauteed inthe rendered fat for extra crispiness.

Recipe: Braised Duck

Gourmet salt
Freshly ground black pepper
1 (4 to 5-pound) duck, rinsed, dried, and cut in half
4 sprigs of thyme
4 cloves of garlic, skin left on and lightly crushed

  • Salt and pepper the duck liberally onboth sides.
  • Place each half, skin side down, in alarge, heavy-bottomed (preferably cast-iron) pan. Wedge the thymeand garlic under the skin.
  • Cover the pan with its lid or with foil,and place it over low heat. Braise for one hour (duck shouldcrackle and sizzle gently; skin should be golden and crisp; mostfat should be rendered).
  • Turn duck. Cover pan. Braise for anotherhour, until duck bottom is well browned and meat is quite tender.
  • Remove duck to a cutting board; with apoultry shear, halve the halves.
  • Place two tablespoons of the reservedfat from the pan into a clean saute pan, and heat the pan tomedium high. Place duck pieces skin side down, and saute for3 to 5 minutes, just until skin turns crisp and dark. Transferto a dish.

    Serves 2 to 3.

    How to Cook Teochew Braised Duck (Lor Arh) (II)

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  • Comments

    1 Comment


    I have never attempted to roast-braise a duck simply because I thought it was too much hassle and also I am not a duckie person. How could I not love the pride and joy of the Beijing?

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