Prepare Teochew Braised Duck with smart storage using FreshBag™ for garlic and MealPrep™ stainless steel bowls for easy food prep and serving.
Ingredients
2 whole duck legs
1 duck breast
1 pack tofu puffs
4 hard-boiled eggs
Aromatics & Spices
8–10 garlic cloves
4 slices galangal
1 star anise
1 cinnamon stick
½ tsp coriander seeds
¼ tsp white peppercorns
Sauce
800ml water
3 tbsp light soy sauce
2 tbsp dark soy sauce
2 tbsp oyster sauce
1 tbsp rice wine
1 tbsp sugar
Method
• Add aromatics and spices to a strainer.
• Place in the Instant Pot with water, sauces, rice wine and sugar.
• Add duck, skin-side down, ensuring it is submerged.
• Pressure Cook on Low for 45 minutes. Let naturally release for 10 minutes, then carefully vent remaining pressure.
• Remove duck. Switch to Sauté Low and simmer tofu puffs and eggs in the sauce for 20–30 minutes.
• Slice the duck and serve with white rice, tofu puffs, eggs and plenty of sauce.
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