This 20-Minute Duck Bak Kut Teh is a thing of a beauty, until you carve into its beautifully tender and melting meat and put it in your mouth. Then, it becomes an explosion of flavor. Funnily enough, you can make this with very little labor, but it will still be packed with deliciousness.
Infused with herbs and spices like star anise, cinnamon, cloves, dong gui, fennel seeds and garlic, this version of Bak Kut Teh is pork-free and does not come in its typical soup form. In this recipe, Sidney Kan shows us how to make this with very little effort. To make this recipe, you will need two handy equipment in your kitchen: Philips All-In-One Multicooker and Philips Airfryer.
Ingredients
1/2 duck (cut into 2 quarters) OR 3 pcs duck breast, washed clean and pat dry
1 pack Bak Kut Teh paste (You can buy this from the supermarket)
1 tablespoon supreme soy sauce water
Method
Marinate the duck with supreme soy sauce and Bak Kut Teh paste and set aside for an hour.
Pour 1 cup of water into the Multicooker and place the steamer rack.
Place in the duck on the steamer rack.
Select steam mode and set timer to 10 min.
Once done, remove the duck from the pot and fry in the Airfryer at 160˚C for 5 mins, then fry for another 3 mins at 200˚C.
The tender melt-in-your mouth sensation here is the only kind of pleasure you would want in your meal. It is amazing how much flavor happens in this recipe with just a handful of ingredients. If you like bak kut teh, check out a chicken version of it here in this Chic Kut Teh recipe. Hashtag us at #butterkicap or drop us a message on our Instagram or Facebook to let us know how your dish has turned out. You know we love hearing from you.
The post 20-Minute Duck Bak Kut Teh appeared first on Butterkicap.
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