We just got back from Germany, we saw a post about the duck rice a food delivery service was doing that we’ve missed. Since we are only 2 weeks out from going back to Singapore, plus we both were craving it, what better way to satisfy the craving by creating it. It can’t be that hard anyway right. Heh.
Let’s start with the duck!
500g duck drumstick, rinsed and dried,skin on (can use a whole duck cut into pieces or breasts)
1⁄4 teaspoon five-spice powder
1/2 teaspoon coriander powder
0.5 inch of ginger, peeled and sliced
1 tablespoon cup sugar
3 cloves garlic, whole or chopped are fine
2 corners of a star anise
1 cinnamon stick
1 tablespoon dark soy sauce
2 tablespoons light soy sauce
1. Put the duck into a pan/pot just large enough to hold the poultry. Pour water until enough to cover half the piece of duck you’ve placed into the pot and leave it on low heat.
2. Stir in the 5-spice powder, coriander powder, garlic, galangal, sugar syrup, soy sauces, star anise and cinnamon.
3. Bring to simmer and skim any scum that comes to the surface. Braise duck on low simmer for about 1 hour.
4. Remove the duck from the liquid and let it cool (you can refrigerate it)5. Defat the sauce (you can place the pot into the fridge and let the fat and sauce separate. Semi-solidified, you can pour/scoop out the fat easily)
6. Return sauce to heat and reduce until syrupy (i.e. there is very little liquid left)
7. If you’d like, you can put into the sauce to get some taukwa strips/taukwa/peeled hard boiled egg to go with your dish, just like how it would be at a hawker stall.
And now the rice!
1 tbsp oil
1 garlic clove(s) (more if you’d like)
1 shallot(s) (more if you’d like)
4 dried shiitake mushrooms, soaked and cut into strips
1.5 tbsp dried shrimps, washed and drained
0.25 teaspoon white pepper
1 teaspoon dark soy sauce
1 teaspoon light soy sauce
pinch of salt
1 cup of rice, washed
1. Fry the garlic and shallot in oil until fragrant.
2. Add in the mushrooms and shrimps in and continue to stir fry. (I completed steps 1 to 3 in the microwave to save the hassle of washing yet another pot)
3. Add the taro and the sauces and fry until fragrant.
4. Layer the rice pot with rice and the corresponding amount of water it should take to cook it.
5. Place the sautéed ingredients on the rice and let it cook, be it a steamer, direct flame or rice cooker.
And now, assemble your rice, pour some sauce over the duck and bon appetit!