Teochew Braised Duck Rice (Lor Ark)

Ingredients

• 1.6 kg whole duck, jointed into 6–8 pieces (or 1.2–1.4 kg duck legs/thighs for easier handling)
• 2 tbsp vegetable oil (for searing)
• 1 thumb (about 30 g) ginger, sliced thin
• 6 cloves garlic, lightly crushed
• 3–4 shallots, peeled and halved
• 2 star anise
• 1 cinnamon stick (5–7 cm)
• 1 tsp Sichuan peppercorns (optional, for subtle warmth)
• 100 ml Shaoxing wine or dry sherry
• 80 ml dark soy sauce (for colour)
• 2 tbsp light soy sauce (for seasoning)
• 3 tbsp oyster sauce
• 2–3 tbsp rock sugar or palm sugar (adjust to taste)
• 500–700 ml chicken stock or water (enough to partly submerge duck)
• 3 tbsp kecap manis or extra dark sweet soy (optional, for deeper glaze)
• 4 hard-boiled eggs, peeled (optional, for braising alongside)
• 200 g tau pok / tofu puffs (optional, to soak up the lor sauce)
• 1 stalk pandan leaf, tied (optional, adds fragrance)
• 1 tbsp sesame oil (finish)
• 1 tsp white pepper, or to taste
• Salt, to taste
• Fresh coriander/cilantro and sliced red chilli, for garnish
• Steamed jasmine rice, to serve

Step-by-Step Method

1. Pat the duck pieces dry and season lightly with salt and white pepper. Heat a large wok or heavy-based pan over medium-high heat and add vegetable oil.
2. Sear duck pieces skin-side down first until the skin is golden and some fat renders, about 4–6 minutes; flip briefly to brown the other side. Work in batches if needed. Transfer seared duck to a plate.
3. In the same wok, reduce heat to medium, add a little more oil if needed and sauté ginger, garlic and shallots until fragrant and lightly golden (about 2 minutes). Toss in star anise, cinnamon and Sichuan peppercorns and fry for 30 seconds to bloom the spices.
4. Deglaze with Shaoxing wine, scraping up browned bits, then add dark soy sauce, light soy sauce, oyster sauce, rock sugar and kecap manis if using. Stir to combine and let the sugar melt.
5. Return the duck to the wok skin-side up, add chicken stock or water to come half to two-thirds up the duck pieces, add pandan leaf if using, and bring to a gentle boil.
6. Lower heat to a gentle simmer, cover partially and braise for 1 hour 15 minutes to 1 hour 45 minutes until the duck is tender and the flavours have concentrated. Add boiled eggs and tau pok during the last 20–30 minutes to absorb the sauce.
7. Towards the end, uncover and increase heat to medium-high for 5–10 minutes to reduce and thicken the lor sauce to a glossy glaze — baste the duck occasionally so the skin gets lacquered.
8. Taste and adjust seasoning with a little more light soy for saltiness or rock sugar for sweetness as you would at a zi char stall. Stir in sesame oil, remove pandan and discard whole spices.
9. Let the duck rest for 10 minutes to settle the juices, then slice or arrange pieces over steamed jasmine rice. Spoon extra lor sauce over rice and garnish with coriander and sliced red chilli.
10. For make-ahead: cool, refrigerate overnight and reheat gently the next day — flavours will deepen. If reheating, add a splash of stock and warm slowly to avoid drying the meat.
11. Leftovers: shred remaining meat for a braised duck fried rice or fold into a noodle soup for a quick hawker-style lunchbox.