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| Ingredients | | Pak Lo Duck | | 1 tablespoon five-star spice mixed with 2 teaspoons salt | | 1 whole duck (2.5kg) | | 25g galangal, finely sliced | | 1 whole head garlic, cloves peeled and finely sliced | | 1 tablespoon soya bean oil | | 6 tablespoons sugar | | 1 small cup soy sauce | | 4 hard-boiled eggs, peeled | | 100g rock sugar | | 1 medium cucumber, peeled and sliced | | Dipping Sauce | | 6 cloves garlic, finely chopped | | 2 long red chillies | | salt to taste | | 2 teaspoons sugar | | 2 tablespoons white vinegar or juice of 3 lemons |
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| Pak Lo Duck |
| 11 / 06 / 07 William Chen, Issue 123 |
| Photography by William Chen |
| This traditional Teochew (southern Chinese) way of preparing duck is popular for big occasions. The use of galangal and five-star spice together with the use of sugar counters the gamy taste of the duck meat. |
Method |
Pak Lo Duck
Rub the five-spice and salt all over the duck. Fry the galangal and garlic in the oil in a wok until golden brown. Remove and set aside.
Add the 6 tablespoons sugar to the wok and stir until melted. Add the soy sauce, then the duck and turn to coat with mixture. Add 1 small cup water, reduce heat then baste the duck.
Add another big cup of water. Return the galangal and garlic to the wok. Bring to the boil, cover and reduce the heat then simmer for 30 minutes, turning the duck regularly. Add extra water if necessary. Use a fork to check the meat is cooked through and tender.
Add the eggs in the last 10 minutes of cooking. Dissolve the rock sugar in 250ml water and spoon over the duck. Remove the duck to rest for around 10 minutes, reserving the gravy.
Carve the duck and arrange on a platter. Pour the gravy over the meat and arrange the cucumber and halved boiled eggs alongside. Serve with steamed rice and a bowl of dipping sauce for the meat and especially the cucumber. Serves 8.
Dipping Sauce
Bring all the ingredients to the boil in a small saucepan then take off the heat. 
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