braised duck

This Chinese Soy-Sauce Braised Duck is perfectly succulent and intensely flavorful. Braising this whole duck is simple to cook and so tasty in duck pancakes, drizzled with hot chilli oil.

Chinese Soy-Sauce Braised Duck

duck (2.75lb/1.25kg)

tbsp oil

ginger

garlic

tbsp light soy sauce

tbsp dark soy sauce

tbsp Shaoxing wine

salt

½ tsp white pepper ((or black pepper))

tbsp sugar

tsp 5 spice

peppercorns

bay leaves ((optional))

tangerine peel (½ of a whole tangerine) ((optional))

(475-700 milliliters) water

Wash the duck (2.75lb/1.25kg) under the tap and remove all innards and giblets from the cavity (using gloves). Drain the duck and cavity. Set aside.

Pour 4 tbsp oil into the wok and fry off 5-8 ginger slices (35g) and 12 garlic cloves (chopped in half). Place the duck flat (not breast-side-down) and sear it to brown the skin and render the fat. Flip over and sear breast-side-down until brown.  

Now in the wok, add 2 tbsp light soy sauce, 2 tbsp dark soy sauce, 2 tbsp Shaoxing wine, 1 tsp salt, ½ tsp white pepper, 1 tbsp sugar, 1 tsp 5-spice, ¾ tbsp (2g) Sichuan peppercorns, 4 bay leaves and ½ dried tangerine peel. Baste the duck in this liquid so that the whole duck is a caramel-brown. Then add 2-3 cups (475-700ml) water by pouring on the side of the wok (so you don’t wash off the basting liquid from the duck skin). 

Allow the duck to simmer for 45-60 minutes with the lid on. During the braising process, flip the duck over, 2-3 times (every 15-20 mins) so it cooks evenly, and baste it in sauce every time you flip. Ensure the duck spends most time braising breast-side-down, as the meat is thicker on this side. If your duck is extremely big, cook for 1-1.5 hours. 

To check whether the duck is cooked, poke a chopstick or knife where the thigh meets the body. This is the thickest part of the duck and takes the longest to cook. Juices should run clear. 

Cooking the Duck

Once the duck is cooked, let it rest and place on serving dish. Alternatively, you can chop it up, chinese-style, with a cleaver. I enjoy serving this duck with rice and the sauce drizzled on top. Alternatively, you can serve this chinese braised duck with pancakes, sliced scallions and cucumber, drizzled with chili oil. 

Dealing with the braising liquid: Although it is oily, the sauce can be spooned straight onto the duck. If you want to remove the oil, simply pour the oil into a jar or bowl and refrigerate. Once the braising liquid has cooled sufficiently, you can use a spoon to remove the solidified oil layer on the surface. This braising liquid is delicious poured on top of rice and vegetables. 

Serving the Duck

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Chinese Soy-Sauce Braised Duck

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