Comments on: Chinese Stewed Duck http://www.deliciousasianfood.com/2007/12/25/chinese-stewed-duck/ Recipes for home-cooked food and reviews of Malaysian food Sat, 21 Jan 2012 09:14:42 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Cooking Mama http://www.deliciousasianfood.com/2007/12/25/chinese-stewed-duck/comment-page-1/#comment-6466 Cooking Mama Tue, 26 Oct 2010 01:20:30 +0000 http://www.deliciousasianfood.com/2007/12/25/chinese-stewed-duck/#comment-6466 I followed your recipe for Stewed Duck and served it last night for dinner with porridge. Turned out great! Thanks for the recipe. I followed your recipe for Stewed Duck and served it last night for dinner with porridge. Turned out great! Thanks for the recipe.

]]> By: pablopabla http://www.deliciousasianfood.com/2007/12/25/chinese-stewed-duck/comment-page-1/#comment-6451 pablopabla Thu, 07 Oct 2010 07:04:33 +0000 http://www.deliciousasianfood.com/2007/12/25/chinese-stewed-duck/#comment-6451 <strong>KY</strong> : The goal is to keep the water / gravy constantly boiling / stewing. You can turn the duck as and when you add water. The reason for turning the duck is to ensure even cooking. KY : The goal is to keep the water / gravy constantly boiling / stewing. You can turn the duck as and when you add water. The reason for turning the duck is to ensure even cooking.

]]> By: KY http://www.deliciousasianfood.com/2007/12/25/chinese-stewed-duck/comment-page-1/#comment-6449 KY Sun, 03 Oct 2010 15:33:39 +0000 http://www.deliciousasianfood.com/2007/12/25/chinese-stewed-duck/#comment-6449 Hi, This looks really delicious! I would like to make this dish for my husband when I can find both duck and galangal. :) Could you let me know if an additional 200ml of water should be added as soon as the previous 200ml has boiled? Also, do I need to turn the duck when I add the water? Many thanks! :) KY Hi,
This looks really delicious! I would like to make this dish for my husband when I can find both duck and galangal. :) Could you let me know if an additional 200ml of water should be added as soon as the previous 200ml has boiled? Also, do I need to turn the duck when I add the water?

Many thanks! :)
KY

]]> By: Liss http://www.deliciousasianfood.com/2007/12/25/chinese-stewed-duck/comment-page-1/#comment-6442 Liss Sun, 19 Sep 2010 09:19:55 +0000 http://www.deliciousasianfood.com/2007/12/25/chinese-stewed-duck/#comment-6442 My husband cooked Chinese stewed duck 2 weeks ago. We liked it so much, we are cooking it for dinner again tonight. Thanks so much for the recipe, it is fantastic! My husband cooked Chinese stewed duck 2 weeks ago. We liked it so much, we are cooking it for dinner again tonight. Thanks so much for the recipe, it is fantastic!

]]> By: Malaysian ‘Lor Ark’ (whole duck) « Queen of the Chennaults http://www.deliciousasianfood.com/2007/12/25/chinese-stewed-duck/comment-page-1/#comment-6170 Malaysian ‘Lor Ark’ (whole duck) « Queen of the Chennaults Mon, 08 Mar 2010 08:00:33 +0000 http://www.deliciousasianfood.com/2007/12/25/chinese-stewed-duck/#comment-6170 [...] Malaysian ‘Lor Ark’ Recipe– from Hochiak! Delicious Asian Foods [...] [...] Malaysian ‘Lor Ark’ Recipe– from Hochiak! Delicious Asian Foods [...]

]]> By: pablopabla http://www.deliciousasianfood.com/2007/12/25/chinese-stewed-duck/comment-page-1/#comment-6156 pablopabla Sat, 27 Feb 2010 04:03:50 +0000 http://www.deliciousasianfood.com/2007/12/25/chinese-stewed-duck/#comment-6156 <strong>Regina</strong> : I usually reduce the heat to low for simmering / stewing. One way of ensuring that the gravy does not taste watery is to increase the ingredients for the gravy (eg. shallots, dark soya sauce etc). Allow the duck to marinade longer to increase the flavour. Regina : I usually reduce the heat to low for simmering / stewing. One way of ensuring that the gravy does not taste watery is to increase the ingredients for the gravy (eg. shallots, dark soya sauce etc). Allow the duck to marinade longer to increase the flavour.

]]> By: Regina Chennault http://www.deliciousasianfood.com/2007/12/25/chinese-stewed-duck/comment-page-1/#comment-6152 Regina Chennault Fri, 26 Feb 2010 00:29:45 +0000 http://www.deliciousasianfood.com/2007/12/25/chinese-stewed-duck/#comment-6152 Hi, Thanks for sharing the recipe. I did tried it with just duck legs before but yesterday I went for whole cut-up duck... it was very good! I have a question: when stewing the duck, do you turn the heat to lowest? I turned to medium low but found the gravy was still very watery and bland after ~1.5 hours, and the duck didn't smelled aromatic. Afraid that further cooking will tough up the meat, I removed the duck and threw in some gizzards and chicken hearts, and let it stew until the gravy thicken a bit, then I moved the duck back to the pan and stew a little while, and it turned out very ho chiak. Thanks again lor ark sifu! Hi,

Thanks for sharing the recipe. I did tried it with just duck legs before but yesterday I went for whole cut-up duck… it was very good! I have a question: when stewing the duck, do you turn the heat to lowest? I turned to medium low but found the gravy was still very watery and bland after ~1.5 hours, and the duck didn’t smelled aromatic. Afraid that further cooking will tough up the meat, I removed the duck and threw in some gizzards and chicken hearts, and let it stew until the gravy thicken a bit, then I moved the duck back to the pan and stew a little while, and it turned out very ho chiak. Thanks again lor ark sifu!

]]> By: pablopabla http://www.deliciousasianfood.com/2007/12/25/chinese-stewed-duck/comment-page-1/#comment-6145 pablopabla Sun, 21 Feb 2010 13:55:47 +0000 http://www.deliciousasianfood.com/2007/12/25/chinese-stewed-duck/#comment-6145 <strong>Rachael</strong> : Do you mean the meat turned "tough"? May I know how long did you stew the duck? Rachael : Do you mean the meat turned “tough”? May I know how long did you stew the duck?

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