Red-braised duck in sauce is the second duck recipe from My Chinese Home Kitchen. Our first duck recipe was Beer-braised Duck. Both are Chinese braised duck recipes, but use different methods and ingredients. My Chinese braised duck uses dark soy sauce and light soy sauce to color the duck skin. I soak the duck, then parboil, then brown and cook down the fat under the skin, then I simmer the duck with wine and aromatic spices to enrich the flavor of the duck. This last phase yields a sauce that is a combination of sweet and savory.
The cooking steps of this red-braised duck in sauce recipe are more complicated than most of our recipes, but the result is worth the effort if you are willing to accept the challenge.
Tips for cooking red-braised duck in sauce
Please note that when we deal with poultry with a peculiar smell like duck, it is best to soak the duck meat in cold water for a while, so as to help reduce the unpleasant odor.
There is rich fat under the skin of the duck. When we brown the duck meat, the subcutaneous fat will melt and collect in the wok. This excess fat is removed, but be careful, as it is hot and can cause burns if splashed.
During the cooking process, if you find that the duck meat does not get the color you want, you can add a small amount of dark soy sauce, 5ml (1 tsp) or less. The final color should be like mahogany, not completely black.
Red-braised Duck in Sauce
Equipment
- 1 wok
- 1 wire kitchen strainer
- 1 saucepan
Ingredients
- 500 g duck
- 10 ml cooking oil
Parboiling
- 10 ml Shaoxing cooking wine
- water enough to fill the wok ½ full
Simmering
- 15 g ginger
- 5 cloves garlic
- 3 star anise
- 4 bay leaves
- 1 g cinnamon
- 15 ml cooking oil
- 40 ml Shaoxing cooking wine
- 20 ml light soy sauce
- 10 ml dark soy sauce
- 20 g rock sugar (substitute white sugar)
- 1 liter water (boiling)
Garnish
- sesame seeds
- green onions chopped
Instructions
- Prepare the ingredients. Soak the duck meat in cold water for half an hour to remove some of the blood.
- Add 1 liter of water to a saucepan and bring to a boil.1 liter water
Parboil the duck
- Divide the duck into several large pieces. Fill the wok half way with cold water, and put the duck into the water. Add 10ml (2 tsps) cooking wine. Bring to a boil over high heat and continue cooking for 1 minute.10 ml Shaoxing cooking wine , water
- Turn off the heat, remove the duck legs, clean them, and dry the duck meat with absorbent paper.
Brown the duck
- Clean the pan and wipe dry. Pour 10ml (2 tsps) oil into the pan. Use medium-low heat. Fry the duck skin side down until it turns yellow, then turn it over and continue frying the other side.10 ml cooking oil, 500 g duck
- The browning process takes about 10 minutes. Take out the fried duck meat and set aside, drain the fat.
Simmer the duck and reduce the sauce
- Wash the pot and wipe dry. Pour 15ml (1 tbsp) of oil. Add garlic cloves, ginger, star anise, bay leaves, and cinnamon, stir-fry until fragrant.15 g ginger, 5 cloves garlic , 3 star anise, 4 bay leaves, 15 ml cooking oil, 1 g cinnamon
- Add the duck.
- Pour the boiling water into the wok.1 liter water
- Add 40ml (2 tbsps + 2 tsps) cooking wine, 20ml (4 tsps) light soy sauce, 10ml (2 tsps) dark soy sauce, and 20g rock sugar.40 ml Shaoxing cooking wine , 20 ml light soy sauce , 10 ml dark soy sauce, 20 g rock sugar
- Cover the wok and cook over medium-low heat for approximately 40 minutes. Open the lid every 15 minutes to check the water level in the pot and turn the duck pieces. When ⅕ of the broth remains, increase the heat to medium to make the broth thicken quickly.
- Then turn off the heat, remove the duck meat, let it cool slightly.
- Cut the duck into small pieces, and place it on a plate. Reserve the sauce in the wok.
- Use a strainer to remove any residue from the sauce, pour over the duck, and sprinkle with white sesame seeds and chopped green onions for garnish. Servesesame seeds, green onions
Notes
- Please note that when we deal with poultry with peculiar smell like duck, it is best to soak the duck meat in cold water for a while to remove some of the blood from the meat and reduce the odor.
- There is rich fat under the skin of the duck. When we brown the duck meat, the subcutaneous fat will melt and collect in the wok. This excess fat is removed, but be careful, as it is hot and can cause burns if splashed.
- During the cooking process, if you find that the duck meat does not get the color you want, you can add a small amount of dark soy sauce, 5ml (1 tsp) or less. The final color should be like mahogany, not completely black.
Nutrition
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