Teochew braised duck is a traditional dish from the Chaozhou region of China, especially popular in the Singaporean Teochew community. This dish exemplifies the Teochew culinary style, which emphasizes the preservation of the original flavors of the ingredients and employs techniques like braising and slow cooking.

The duck is cleaned, and its inner cavity might be stuffed with various aromatics or seasonings, depending on the recipe. The primary braising liquid typically consists of a mixture of soy sauce, water, sugar, and a variety of aromatics like star anise, cinnamon, and ginger.

Some recipes may also include rice wine, garlic, and other ingredients. The duck is braised in this mixture for an extended period until tender and flavorful, absorbing the rich, savory flavors from the braising liquid. Once cooked, the duck can be sliced and served with a portion of the reduced braising liquid that serves as a sauce.

The skin should be glossy from the braising liquid, and the meat tender and flavorful. In Teochew communities, this dish might be found at celebratory events, festivals, or family gatherings, but can also be found on hawker stands.