Teochew Braised Duck Rice (Lor Ark) | Don Signature Crab - Singapore Food Guide

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