Recipe for Braised Duck Noodles (Dry)
1 tsp each : salt and 5-spice powder
2 inch galangal – sliced
5 garlic cloves
Oil for deep frying
1 star anise
1 and a half tbsp sugar
2 tbsp dark soya sauce
Enough water to submerge the duck
1 tbsp light soya sauce
1/2 tbsp sesame oil
5 hard boiled eggs – shelled
2 tau kua – cut into half
Coriander leaves and chilli for garnishing
Cornstarch for thickening
1) Rub salt and 5 spice powder on the duck and stand for at least 3 hours.
2) Heat oil in a deep wok until hot and fry duck for 5 mins until lightly browned. Remove duck and drain well. Leave 1 tbsp oil in the wok and add sugar and 3 pcs of galangal slices. When oil turns dark golden, turn off heat.
3) Add dark soya sauce, return duck to wok and coat it with the sauce.
4) Pour in enough water to submerge the duck, and then add in light soya sauce, sesame, star aniseed, garlics, eggs and tau kua.
5) Bring to a boil, cover and simmer for about 20 mins, and then remove the eggs and tau kua.
6) Turn over the duck and continue simmering over low heat for about 1-2 hours until it is tender. Be sure to turn the duck over and thicken the sauce with cornstarch periodically during the process.
7) Blanch yellow noodles and bok choy in boiling boil for 3 mins. Drain and stir noodles with the braised gravy and sambal chilli sauce.
8) Transfer to serving plate, spoon some gravy over it and garnish with bok choy, slices of duck meat, eggs and tau kua. Garnish with coriander leaves, chillies and crispy shallots.
Recipe for Braised Duck Noodles (Soup)
Young ginger – sliced thinly
Coriander leaves and chillies
Salt to taste
1/2 duck, washed and cut into 4 pcs
1 pkt Dang Gui Bu Xie Ya Tang (can buy from any supermarket)
1500 ml water
1 cinnamon stick – break into halves
2 star anises
1) Fill a deep pot with water and place it on high heat; once the water starts to boil, add in the noodles and stock ingredients before switching to medium-low heat.
2) Leave the mixture to simmer for 2 hours. Season with salt and taste accordingly.