Again this is one of my backlogs. 3 weeks ago on 3 August, I had to get rid of the frozen duck that has been sitting and occupying "rent" and precious "office prime space" in my freezer for the past 2 months. I thought of doing Lucky Duck ala Peking Crispy Duck again, but alas I started too late, it was already 2.30pm and I still need to thaw the frozen ducky in my microwave, which will take 45 min for a Miss/Mr Lucky who weighed 1.9 kilo. I did a quick check on my peking duck recipe, oh no, it would take 1 hour of marinating and 3 hours of roasting before it can be served on the dining table, not forgetting I still need 45 min of thawing in the microwave. By then, the clock would have struck 7, and my hubby would be yelling at me if my 2 kids are not already washed and tucked in bed.
Then I happened to see this fried duck recipe from my humongous pile of recipes (which I keep in various formats all over my house : books, magazines, cut out hard copies, soft copies on thumbdrives, browser bookmarks, pinterest, FB links etc).
Fried Duck to the rescue!
Actually calling it Fried Duck or "Char Ark" in Hokkien is misleading, it should really be called Braised / Stewed Duck or "Lor Ark" instead. "Lor Ark" is a typical Hokkien dish (I am talking about Singaporean Hokkiens, not sure about Malaysian Hokkiens) that I remember my paternal grandma and later my mama used to whip up. But they used duck wings or duck drumsticks, in my case I used a whole duck which when fully cut up didn't render much meat. Wish I had a 2.5 kg fresh duck instead of a 1.9 kg frozen duck!
I am not gonna rave about how delicious this dish was, one (wo)man's favorite may turn out to be another (wo)man's poison! But if you are a Singaporean Chinese (or Malaysian Chinese for that matter), especially one who is living overseas and yearning for home-cooked food all the time, I am quite sure you will like this dish! :)