Recipe & photo courtesy of Chef Low Yong Seng
Serves 4-6
Ingredients:
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
METHOD
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