Teochew Braised Duck

Posted on 01. Mon, 2010 by admin in Asian Recipes, Asian Region, Chinese, East Asian, GF-Adaptable, Holidays, Lunar New Year, Poultry

As a newlywed, Rosalind Yeo learned how to make this dish from her mother-in-law using a Chinese rice bowl as a measuring implement. The recipe is now a family favorite, often served at Chinese New Year as well as for everyday meals. While this is essentially a Teochew (also Chow Chiu or Chaozhou) dish, the addition of lemongrass and galangal is very Southeast Asian. The sweetness of the duck contrasts sharply with the tart dipping sauce, resulting in a tingly sweet-sour sensation in your mouth.