White House Teochew Porridge serves up authentic Teochew comfort food, featuring rich braised duck, fresh seafood, and hearty ...

Rarely have I seen a braised duck like this where the meat is tender and not gamey. It’s all thanks to the use of freshly slaughtered water ducks. It just needs their own-made soy sauce that ...

Remove from the heat and keep warm. Carve the duck and serve with the braised lettuce and the potato pancakes. Spoon a little of the cooking liquor from the lettuce over the top and tuck in.

Preheat the oven to 375 degrees Fahrenheit. To prepare the duck, remove the giblets, neck, and liver from the body cavity. Discard any fat that can be readily removed. Wash the duck, pat dry, and ...

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To serve: Arrange pieces of duck, skin side down, in a nonstick skillet, and cook over high heat for 1 minute. Reduce heat to med., and cook for 12-15 minutes. Place a piece of duck in the center of ...

This get-ahead duck dish showcases the perfect pairing that is the aniseed flavours of star anise and fennel with the ‘agrodolce’ (sweet-sour) orange and vinegar. Yields: 4 servings Prep Time ...

Once the water is boiling, add the duck into it and cover with silver foil and braise it for 45 minutes. 6. Once done, let the duck rest in liquid for 1 hr and later take out and remove it from the ...

Kheng Nam Lee Teochew Porridge closes soon—one last chance to savour its classic Teochew dishes, from braised duck to cold ...

De-bone and add bones to stock. Remove cracklings with slotted spoon and toss with remaining salt and pepper. Serve cracklings on the side. Strain fat over duck pieces. Duck can be done a few days ...

It also pairs well with roast birds and fatty orange fish such as salmon, Arctic char and trout.Braised red cabbage with onions and applesYield: 8 to 10 servings4 whole cloves2 tbsp butter or duck ...