Clem's Pak Lo Ark (Braised 5-Spice Duck)

Pak Lo Ark is apparently one of the more popular listings in the repertoire of Teochew and Hokkien Chinese cuisine. Indeed it is hard to surpass the fragrant, slightly medicine-like scents emanating from a rich, smooth, dark velvety, slightly sweet soya sauce gravy mixed in with plain-cooked rice.

Here are the ingredients which I used to make a batch:
  • One duck
    (TCH Group "Perak Duck"; 2.2 kg)

    Ingredients to pound or blend:

  • 5 X cloves of garlic.

  • 2 inch of galangal (Alpinia galanga; Lenhkuas; Blue ginger).

  • 2 inch ginger

    The rest:
     

  • 3 X tablespoons 5-Spice powder.

  • 4 - 5 quills of cinnamon

  • OPTIONAL: 1/2 teaspoon Szechuan peppercorns

  • 1 teaspoon peppercorns

  • 8 X cloves.

  • 2 X Star Anise

  • 2 inch galangal.

  • 2 inch ginger.

  • 10 cloves garlic.

  • 1 X cup dark soya sauce.

  • 1/2 cup light soya sauce.

  • 50 g sugar (brown would be nice).

  • Salt to taste.

  • Water to top up.


 
Method

  • From the duck, remove all the bits which you do not wish to end up on your dinner plate.
    Rub it all over with salt and rinse clear.

  • Mix the blended ingredients with one tablespoon of 5-Spice powder and rub the mixture all over the duck.
    Leave to marinate at least an hour, or overnight in the refrigerator if possible.

  • In a deep saucepan (a wok is ideal for this purpose), dry toast the cinnamon quills, peppercorns, cloves. Set aside when done (you should be able to smell the aromatics).

  • In the same saucepan, place the sugar and gently heat it up with stirring until a dark caramel is formed.
    CAUTION: Be VERY CAREFUL - sugar caramelizes at around 170 degrees centigrade.
    Be careful not to overheat and burn the sugar/caramel (or else start again).

  • Allow the caramel to cool sufficiently before adding enough water to later submerge the duck to more than halfway.
    CAUTION: Be on the lookout for violent spattering when water contacts the caramel.

  • Add the toasted dry spices.

  • Add the two types of soya sauce.

  • Place the duck in the concoction.
    Check that the level of the concoction is at least halfway up the duck (or more).

  • Bring the concoction to the boil, then reduce the heat to a simmer and leave for 45 minutes.

  • After 45 minutes, turn the duck over and leave for another 45 minutes.
    Add more hot water if the duck is no longer covered to halfway deep.

  • During the 1.5 h of simmering, you may want to hard boil some eggs, shell them and add them to the cooking concoction to imbibe the latter's color and taste.

  • At the end of the 1.5 hour simmering, remove the duck and let it cool.
    Cut into serving sized pieces after the duck is cooled.

  • Garnish and serve (with coriander leaves and or spring onions is nice).

  • Chilli sauce: I made a condiment with fresh red chillis, galangal, garlic, sugar and vinegar - blended together until fine.

Here is the duck being cooked:



As served:





Observation and conclusion

5-Spice powder is a variable ingredient. It very much depends on the blender as to the flavor and taste characteristics which result. Therefore, when you find a particular preparation that you like, note the details such as brand or place of purchase (it may be a Chinese medicine apothecary) and always obtain your powder from there. There are mild forms and then there are those which taste like herbal medicine ( I am not partial the the latter kind).

Organoleptic appraisal: The combination of ingredients as listed above leant on the side of medicine and the duck as is its wont, was tender in places and tougher in others after 1.5 h of simmering. In particular, the skin was coming apart even though the meat underneath was still a bit tough on the bite.
 



 


 

 

11 June 2021
 


 

 

 

 



Created by Clem Kuek