Love Chinese braised duck? Here's how to do your own

PHOTO: The Star/Asia News Network

You're in for a treat with three hearty recipes with big, big flavours.

This recipe was first published in Amy Beh's column, Cook's Nook.

Course: Main Dish

Cuisine: Asian, Chinese, Malaysian


  • 600g whole duck leg


  • 2tbsp light soy sauce
  • 1/4tsp pepper
  • 1/2tsp sugar
  • 1tsp sesame oil
  • 1tsp cooking oil
  • 50g young ginger, sliced thinly
  • 2 cloves garlic, bruised


  • 2cm cinnamon stick
  • 1 star anise
  • 3 cloves
  • 2tbsp preserved soybean paste (tau cheong)


  • 2tbsp premium oyster sauce
  • 1tbsp rock sugar (or to taste)
  • 1/4tsp pepper
  • 1tbsp Shao Hsing rice wine
  • 800ml water
  • 1stalk spring onion (cut into sections)
  • 300g taro (yam) (cubed and deep-fried)


  1. Season duck with the marinade for several hours.
  2. Heat a pressure cooker and add the oils. Saute ginger, garlic and the aromatics.
  3. Add the preserved soybean paste and continue to fry until fragrant.
  4. Add in the duck. Toss briefly to coat the duck well, and stir in the seasoning. Add water and spring onion.
  5. Cover the pressure cooker and cook until the indicator is raised. Reduce the heat and set time to pressure cook for 20 minutes. Remove pressure cooker from heat. Release the pressure and uncover. Add in taro and cook, uncovered, for 25 minutes or until taro is tender. Dish out and serve with rice or buns.
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