Lor Ark (Duck)

BRAISED DUCK (LOR ARK)

Most people tend to associate braised duck with the Teochews.  However, braised duck is also traditionally eaten in many Hokkien families.

Malaysia is a melting pot of a cornucopia of different cuisines which borrow heavily from each other.  So it is hard to pinpoint the exact difference between the Hokkien and Teochew versions, or which is more ‘authentic’.

In general, the Teochew version is darker-coloured and more savoury, while the Hokkien version is lighter and sweeter.

Some Hokkien Braised Duck stalls make this dish with a thickened gravy.  No starch is added to the gravy, apart than the slight natural thickening effect as the fats and collagen from the duck dissolve into the sauce during braising.

Ingredients : Sugar, 5 Spice Powder, Star Anise, Cloves, Cinnamon Stick, Dark Soy Sauce, Rock Sugar. 

[After cleaning the duck, stuff it with ginger, garlic and blue ginger (galangal)]