An iconic Zhejiang dish where duck simmers gently in Shaoxing rice wine, yielding melt-in-your-mouth tender meat and a deeply aromatic, glossy glaze.
Ingredients
- 1 piece Duck, cut into pieces
- 500 ml Shaoxing rice wine
- 60 ml Light soy sauce
- 40 ml Dark soy sauce
- 50 g Rock sugar
- 30 g Fresh ginger
- 1 bunch Scallions
- 2 pieces Star anise
- 1 piece Cinnamon stick
- 30 ml Neutral oil
- 250 ml Water
Method
- Prep the duck: Cut the duck into medium pieces. Rinse thoroughly under cold running water and drain well.
- Blanch: Transfer the duck pieces to a large pot of boiling water and cook for a few minutes until scum rises to the surface. Drain and set aside.
- Sear: Heat a splash of neutral oil in a Dutch oven or heavy pot. Sear the duck pieces on all sides until nicely browned.
- Aromatics: Add the thinly sliced ginger, scallions cut into segments, star anise, and cinnamon stick. Saute until fragrant.
- Deglaze with wine: Pour in the Shaoxing rice wine, light soy sauce, and dark soy sauce. Add the rock sugar and bring to a boil.
- Braise: Pour in enough water to just cover the meat. Cover the pot, lower the heat, and simmer gently for one and a half hours, until the meat is fork-tender.
- Reduce: Remove the lid. Increase the heat to reduce the braising liquid until syrupy, generously coating the duck pieces in a glossy glaze.
- Finish: Transfer the glazed duck pieces to a shallow serving platter. Spoon over the remaining reduced sauce and garnish with thinly sliced fresh scallions. Serve immediately.
Nutrition
Per serving
- Energy
- 656.8 kcal
- Protein
- 31.01 g
- Carbohydrate
- 17.27 g
- Fat
- 46.58 g
- Fibre
- 2.36 g
- Calcium
- 14.21 mg
- Iron
- 0.73 mg
- Magnesium
- 18.51 mg
