Slowly braised until tender, this Teochew classic from China's Chaoshan region is celebrated for its deeply savoury broth, fragrant spices and rich, well-balanced flavours. A fine example of Chaoshan's culinary traditions, this comforting, aromatic dish is prepared by Pan Pacific Hanoi’s Chinese chef Daniel Foong.

Teochew braised duck. Photos courtesy of Pan Pacific Hanoi

Read the recipe for the nourishing masterpiece of slow-simmered flavours

Ingredients

• 1 whole duck (about 2.8kg)

• 70ml Lee Kum Kee light soy sauce

• 60ml chicken soy sauce

• 50ml Hwa Tiao Jiu (Chinese cooking wine)

• 250g galangal

• 9g shallots

• 5g garlic

• 1g star anise

• 0.7g cardamom

• 0.6g liquorice

• 0.5g cumin seeds

• 0.4g white cardamom

• 0.7g white orange skin

• 0.7g cinnamon sticks

• 0.4g bay leaves

• 0.1g cloves

• 0.9g lemongrass

• 70g rock sugar

Chinese chef Daniel Foong. Photo courtesy of Pan Pacific Hanoi

Method:

1. Lightly rub the duck with salt, rinse thoroughly, then blanch it in boiling water with ginger and Shaoxing wine for one to two minutes before rinsing again.

2. Heat a little oil in a large pot and fry the ginger, garlic, shallots, galangal, spring onions and a spice sachet until fragrant.

3. Add 10 litres of water, light and dark soy sauce, fish sauces, rock sugar and Shaoxing wine, then bring to the boil and simmer gently for 30–40 minutes. Adjust the seasoning, keeping the braising liquid slightly saltier than the desired final taste.

4. Place the whole duck in the braising liquid and maintain a gentle simmer for 60–75 minutes, depending on the size of the duck.

5. Turn the duck or ladle the braising liquid over it every 15-20 minutes to ensure even cooking and colouring.

6. Once cooked, turn off the heat and leave the duck in the braising liquid for 30-45 minutes before removing it and allowing it to air-dry on a rack for 15-30 minutes to give the skin a glossy finish.

7. Carve the duck neatly into serving pieces and serve.

Teochew braised duck is served at Pan Pacific Hanoi's restaurant, 1 Thanh Niên Road.

Tel: 024 3823 8888