Braised Spice Duck

Braised Spice Duck


Duck (chopped into pieces) 1⁄2 (~1.5 kg)
Cooking oil 2 tbsp
B (pounded)
Shallots (peeled) 100 g
Garlic (peeled) 100 g
Dried chillies (soaked) 6
slices Galangal 5
Cinnamon stick 1
Star anise 2
Fermented soy bean paste 1 tbsp
Five spice powder 1⁄2 tbsp
Coriander powder 1 tbsp
Salt 1/2 tbsp
Sugar 1 tbsp
Oyster sauce 1 tbsp
Light soy sauce 2 tbsp
Pepper 1 tbsp
Water 500 ml



1. Heat up oil in the 8L Pressure Cooker, sauté all pounded spices B until fragrant, add in ingredients C and continue to stir fry until aromatic.

2. Put in duck and stir fry until well mixed. Add in seasoning D and bring to boil.

3. Cover the Pressure Cooker with its lid, use 2000 W to heat up, when the pressure release valve starts to shake and make hissing sound, reduce to 1000 W, cook for 15 minutes.

4. Open the lid when the safety valve (pressure indicator valve) is completely down and ready to serve.

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