Nyonya Braised U.S. Duck

Recipe & photo courtesy of Chef Low Yong Seng

Serves 4-6


 2500g               U.S. Duck Whole400g Shallots, minced
50g                   Garlic, minced
35g                   White Vinegar
10g                   Light soy sauce
10g                   Dark soy Sauce
6g                    Salt
50g                   Sugar
100g                 Gula Melaka
10g                   Coriander powder
1 Pinch             White pepper powder
3 Pic                 Assam skin
100g                 Assam paste
2kg                   Water



  1. Cut the duck into bite sizes and scald in boiling water for 5 minutes.
  2. Heat 100g of oil on medium heat. Stir fry minced shallots and minced garlic until light brown.
  3. Add the duck, coriander powder into the pot and stir fry for 5 minutes.
  4. 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.