🇨🇳 Chinese

Duck Braised

Name: Duck Braised
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: to taste Salt; 2, halved and sliced Garlic; 4 cloves, crushed Ginger; 2 Bay Leaf; 3 tbsp Soy Sauce; 1 tbsp Sugar; 1 tsp Sichuan Peppercorns; 500 ml Stock or Broth; 2 tbsp Peanut Oil; 600 g, legs Duck; 2 tbsp Shaoxing Wine

🇨🇳 Chinese

Time does the work here: duck melts into a glossy braising liquid after a long, gentle simmer. About 70 minutes from fridge to table.

Prep 15 min Cook 55 min Serves 4 Hard

Ingredients

Saltto taste
Garlic2, halved and sliced
Ginger4 cloves, crushed
Bay Leaf2
Soy Sauce3 tbsp
Sugar1 tbsp
Sichuan Peppercorns1 tsp
Stock or Broth500 ml
Peanut Oil2 tbsp
Duck600 g, legs
Shaoxing Wine2 tbsp

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Brown the duck deeply in the Peanut Oil in a heavy pot — patience here pays off later.
2
Remove it, then let the garlic and ginger soften in the drippings with the sichuan peppercorns.
3
Return the duck, add the stock and bay leaves, and bring to the gentlest simmer.
4
Cover and braise low and slow until the duck yields to a spoon, about 45 minutes.
5
Skim the fat, reduce the sauce to a glaze, and serve with something starchy to catch every drop.

Chef's tip

Skim the fat from the surface before the final reduction for a cleaner sauce.

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Watch how it's made

Video: Braised Duck - 滷鸭 · on YouTube