Duck Braised with Galangal and Dried Chilli

Method

1. 1 Rub salt and ginger onto the chopped duck pieces, then rinse and let them drain.
2. 2 Crush the galangal, extracting both the juice and pulp, then marinate the duck with the galangal, shallots, and fish sauce for 1 hour.
3. 3 Fry the duck skin-side down for 8 minutes to render the fat, then drain off the excess fat.
4. 4 Toast the dried chilies in warm oil for 40 seconds, then remove them to prevent them from burning when simmering for a longer time.
5. 5 Caramelize the sugar, then simmer the duck over low heat for 50 minutes with slices of galangal.
6. 6 Add the dried chilies in the last 10 minutes, then simmer until the sauce thickens and reduce to a simmering consistency. Sprinkle with pepper and chopped scallions.

With an appliance

• Pressure cooker 1 hr

  Replace step 5: high-pressure cooking for 16 minutes, then release the pressure naturally; add the dried chili peppers after opening the lid.