Recipe & photo courtesy of Chef Low Yong Seng
2500g U.S. Duck Whole400g Shallots, minced
50g Garlic, minced
35g White Vinegar
10g Light soy sauce
10g Dark soy Sauce
100g Gula Melaka
10g Coriander powder
1 Pinch White pepper powder
3 Pic Assam skin
100g Assam paste
- Cut the duck into bite sizes and scald in boiling water for 5 minutes.
- Heat 100g of oil on medium heat. Stir fry minced shallots and minced garlic until light brown.
- Add the duck, coriander powder into the pot and stir fry for 5 minutes.
- Add all the remaining ingredients and braise the dish on low heat for 45 minutes, until the duck is tender enough for a chopstick to easily penetrate the thigh.