My mom’s delicious braised duck with quail eggs and tofu

28 Sep

This is one of my mother’s signature dishes which I LOVE so very much. I still remember the beautiful aromas of star anise and ginger wafting out from our humble kitchen whenever mom makes this dish… I do not think there’s a better way to cook duck than this.

Serves 3


  • 3 tbsp Vegetable Oil
  • 2 Slice of Blueginger (Langkwas)
  • 2 Slices of the Normal Ginger (Or 5 Slices Normal Ginger if you don’t have Blueginger)
  • 5 Cloves of Garlic (Skin removed and slightly bashed)
  • 1 Star Anise
  • 5 tbsp Dark Soy Sauce
  • 1 tbsp Light Soy Sauce
  • 3 tbsp Sugar
  • 4 Duck Drumsticks (including the thigh)
  • 1 1/2 cup of water
  • 10 – 15 quail eggs (You can find these from Asian grocers. Otherwise, just use 3 chicken eggs)
  • Firm fried tofu (cut into 2 cm thick rectangles)


  1. Slowly heat up a wok, (or a large cast iron pot if you haven’t got a wok) over medium heat.
  2. Add vegetable oil to the wok and when its hot enough, add the ginger, garlic and star anise and fry under medium heat.
  3. Turn the heat down and add Dark Soy Sauce, Light Soy Sauce and Sugar to the wok
  4. Add the 4 Drumsticks.
  5. Ladel the sauce onto the duck repeatedly and bathe Duck for about 5 mins.
  6. Add water and simmer for about 15mins with wok covered.
  7. While this is happening, boil some water in a small saucepan and boil the quail eggs for 15 minutes.
  8. Then turn the Duck and simmer for another 15 mins.
  9. Peel the shell off the quail eggs and put aside.
  10. Remove Duck from the wok and place aside for carving.
  11. Add the quail eggs and the tofu to the wok and ladel sauce repeatedly over the egg and tofu.
  12. Cover the wok with lid and leave on low heat for about 20 minutes.
  13. Carve the duck up and place on serving plate.
  14. Remove quail eggs and tofu and place on a separate serving plate.
  15. Ladel sauce from wok over the duck, egg and tofu.
  16. Serve with steamed rice and chilli sauce.
  17. Savoy all the yummy flavours.

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