When I think of the family feasts of my Singapore girlhood, there’s always a duck in the picture.
To say that my people — that would be the Teochew ethnic group from Southern China — adore duck would be a major understatement. During a recent trip to Shantou, the area in China where my great-grandfather lived as a boy, duck and goose were inescapable at every dinner table.
So it’s more than slightly sacrilegious to say that I often avoid duck simply because it isn’t one of my favorites. (Hey, I’m a big hunk of red meat kind of gal — what can I say?)
I do make an exception for some versions, however — and Teochew-style braised duck is one of them.
While I’m really good at eating it, making it is another matter altogether. But this was something my Aunty Alice, the best cook among my mother and her sisters, was intent on fixing right away.
On a recent weekday, she arrived at my Singapore home armed with two ducks and a bag of ingredients and the tutorial began…