Sunday, 5 February 2012

Braised Duck Stew



Braised Duck Stew


One of the food that reminds me of home, specifically of my younger years in our hometown Tabuk, is duck.  I like it fried, boiled, roasted, or braised.  There is that certain distinct flavor in duck that I like, stronger and richer, which makes it very different from chicken.

Since we had raised a few ducks in our backyard when I was still a kid, my parents occasionally, maybe twice or thrice a month, butcher a duck and cook it as soup or as adobo. But at present, duck becomes scarce and expensive, this may be due to the reason that most people in Tabuk, including us, are no longer raising ducks in their backyards, only those living in the barrios (village) raise ducks sometimes only native chickens.

One good thing about being in Singapore is that duck is common and widely available in supermarkets and wet markets.  It is twice more expensive though than the regular chicken.  But of course, duck meat is more flavourful as compared to chicken so the price is justifiable J But there’s that big BUT, the one disadvantage of duck is that they have lesser meat compared to chicken.  That maybe is the reason why some have duck on occasional basis only :-)

By the way, duck meat is considered white, like other poultries.  But it has higher total fat and saturated fat contents and higher calorie content compared to chicken.  See the comparison of the estimated nutritional values of duck and chicken below (source : http://caloriecount.about.com/ )




duck meat only
(140 g.)
duck meat & skin
 (140 g)
chicken leg, meat & skin
 (140 g)
Calories
281 kcal
472 kcal
324 kcal
Cholesterol
125 mg
118 mg
129 mg
Protein
32.9 g
26.6 g
36.35 g
Sodium
91 mg
83 mg
121.58 mg
Carbohydrates
0 g
0 g
0 g
Sugar
0 g
0 g
0 g
Total Fat
15.7 g
39.7 g
18.8 g
Saturated Fat
5.8 g
13.5 g
5.2 g
Trans Fat
0 g
0 g
0 g
Dietary Fiber
0 g
0 g
0 g


So, if you are watching you’re weight, eating duck everyday must be avoided.  Once a month or once in 2 months is recommended J

Anyway, here's my husband's delicious braised duck stew.  I'll ask him to cook the same next month hahahaha 

     BRAISED DUCK STEW

 
Ingredients:

Duck, cut into serving size – ½ of a whole duck
Potato, peeled and cubed - 2 medium
Carrots, cubed - 1 medium
Soy Sauce
Apple Cider Vinegar
Garlic, crushed – 7 large cloves
Onion
Black pepper kernels
Bay leaves
Water - enough to cover the duck meat 
Vegetable oil – 4 tbsp

Cooking Procedure:

  1. Mix all of the above ingredients in a pressure cooker, except for the water, and marinate the duck overnight or if you do not have that much luxury of time, at least 1 hour will do, but it will be more flavourful if you marinate the meat longer.
  2. Heat 2 tbsp of oil in a saucepan and sauté the garlic, then the onion, then add the duck and pan sear it until the duck is almost brown in color and its oil comes out.
  3. Transfer it back to the pressure cooker with the duck marinade in it and add water just enough to cover the duck meat and cook it under pressure for 40 minutes. Remove the cover of the cooker and let the duck simmer until meat is tender and that most of liquids had evaporated.
  4. Drain the duck but set aside the remaining sauce.
  5. In the same saucepan, heat the oil and fry the potato until it's cooked. Add the carrots.  Continue stirring until the carrots are fried. Then add the cooked duck meat and braise it until the skin of the duck develops blisters and a bit crispy. Add the duck sauce, stir, and let it simmer.
Serve with warm steamed white rice with some steamed or blanched green veggies



 © Fresha-licious (05February2012)

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