Braised duck

This braised duck recipe comes from an old Teochew man who used to be the head chef of a Teochew restaurant for over 20 years!

I love this combination of meltingly tender duck with aromatic spices and the sweet-sour flavour of pomegranate molasses.

This roasted braised duck recipe is so good. With a few special ingredients and a little time, you’ll have an amazing, special dinner on your hands!

The founder's brother-in-law from Lim Seng Lee Duck Rice Eating House (林成利鸭饭) who had worked with him for 28 years, opened business at Sam Leong Road.

This recipe for Coconut Braised Duck Legs is a showstopper that's surprisingly simple to make. Duck legs are marinated overnight in a flavourful blend of soy sauce, white pepper, and sugar, then slow-roasted in creamy coconut with aromatic Thai basil and star anise. The result? Succulent meat with deeply caramelised skin that's bursting with Asian-inspired flavours.

Vietnamese Ginger Braised Duck (Vịt Kho Gừng) is a comforting and flavorful dish that features tender, succulent duck infused with the warmth of ginger. This dish is often enjoyed with steamed rice, especially in colder weather, but can also be eaten year-round.

Beer duck is a traditional Chinese dish featuring tender juicy bone-in duck pieces braised in beer with savory sauces with a lot of aromatics. It is a festive main dish that can easily be prepared ahead of time and enjoyed later. Whether for a dinner gathering, New Year celebration or meal-prep for the week, it’s a perfect main dish.

2 years ago, I am blessed to befriended a group of ladies who enjoy cooking so much. We tried to meet up monthly for a cook out session. I learnt alot from them. As I don't have a chance to eat duck at home (can you believe my Teochew hub dislike duck?), I actually proposed we cook duck during one of the session. We invited A's mother in law to teach us this Teochew Braised duck 潮州卤鸭 as A said her MIL's Teochew Braised Duck is superb. After watching her prepared the duck, my whole perception…

Braised Duck with Sweet Bean Paste is a popular and well-liked dish in China. Unbelievably delicious, perfect to pair with rice, serve as a noodle soup topping, or enjoy as an appetizer or main course.