Teochew Braised Duck Rice

Rinse the duck legs and pat them dry with kitchen paper.

Bring the measured water to the boil in a large saucepan with the garlic, star anise, cinnamon stick and white peppercorns.

Add the duck legs, dark soy sauce, light soy sauce and salt, return to the boil, then reduce to a simmer and cook for 70 minutes, turning once, until a meat thermometer reads at least 85°C and the meat is meltingly tender.

Add the eggs and knotted beancurd skin to the braising liquid and simmer for a further 15 minutes so they absorb the flavour.

Place the rinsed rice in a separate saucepan with 600 ml of water.

Bring the rice to the boil, then cover and simmer over the lowest heat for 12 minutes until the water is absorbed.

Remove the rice from the heat and leave covered for 5 minutes to steam, then fluff with a fork.

Stir the rice vinegar and sliced red chilli together in a small bowl to make the dipping sauce.

Debone and slice the braised duck, then serve over the rice with the egg, beancurd skin, braising liquid and chilli-vinegar dip.