Braised Teochew Duck (Lo Ack)

This is my first attempt to prepare Braised Teochew Duck


1 large fresh duck

I prefer to discard the head and neck of the duck

3/4 cup of Superior Dark Soya Sauce

3 stalks lemongrass, trimmed and bruised

1.1/2 inch fresh smashed galangal

2 pieces cinnamon sticks

2 teaspoon Szechuan peppercorns

4 whole cloves garlic

5 pieces Star Anise

2 tablespoons coarse sugar

2.1/2 cups plain water (additional when the gravy thickened)

2 tablespoons sea salt


Rinsed the fresh duck and pat dry with paper towel.

Apply about one and half tablespoon of sea salt all over the duck include the inside cavity.

In a large pot, large enough to place the whole duck.

Add the plain water, superior dark soy sauce and all the ingredients into the pot and boil for 10 to 15 minutes until fragrant.

Reduce the heat to medium and place the whole duck into the pot together with the boiled gravy.

The liquid should reach halfway up the duck.

You will require to add more plain water during the cooking process.

Just quarter of a cup at a time.

For the first twenty minutes, baste the duck every five minutes until the colour is evenly coated on all sides of the duck.

Simmer for another hour or so until the meat is soft and tender.

Flipped the duck once or twice during cooking.

The total cooking time should take about one to one and half hour.

To check the doneness of the duck, use a chopstick and poke on the thickness part of the duck.

If the juices run clear, the duck is cooked.

Turn off the heat when done.

Continue to leave the braise duck submerged in the gravy for another hour.

Cut the duck into serving pieces and arrange on a plate.

Juicy tender duck drumstick.

Drizzle the gravy over the duck and serve with hot yam rice and dipping sauce.

Ingredients for Dipping Sauce:

5 cloves garlic

3 large fresh red chillies

2 large yellow lemon juice

Salt to taste

Grind the garlic and red chilies together until a paste is formed.

Add the lemon juice and salt to taste and mix well.


If you happened to have some extra duck meat, how about preparing a bowl of shredded duck porridge.

Click here for the details.



Author: flofoodventure

My passion for cooking and discovering food have prompted me to create this blog. Blessed with the gift of cooking and loving each dish I have prepared and simultaneously sharing these recipes with you. Cooking is not a job but a passion. Thank you for visiting my blog.

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