Roasted Braised Duck
User Reviews
4.6
-
Prep Time
15 mins
-
Cook Time
1 hr 15 mins
-
Total Time
1 hr 30 mins
-
Servings
6 servings
-
Calories
553 kcal
-
Course
Main Course
-
Cuisine
Chinese
Roasted Braised Duck
Description
The duck is rinsed, dried, and initially seared in a wok using oil rendered from its own fat to crisp the skin and start flavor development. Ginger and smashed garlic are sautéed in the rendered fat with rock sugar until fragrant and caramelized. A mixture of Chinese cooking wine, dark and light soy sauces, rice vinegar, star anise, cloves, bay leaves, black peppercorns, and dried orange peel is added along with water to partially submerge the duck.
The combined seasoned liquid infuses the duck as it simmers covered on low heat for about an hour, turning halfway through to cook evenly. The final step involves removing the duck and reducing the braising liquid slightly, then basting the duck with a honey-water mixture for a hint of sweetness and sheen. The resulting dish offers a balance of savory, sweet, tangy, and aromatic notes with tender meat and crisped skin.
This preparation highlights traditional Chinese flavor ingredients and cooking techniques for duck, suitable for a main course. Monitoring the liquid level during cooking is important to ensure adequate braising without drying out the duck.
Ingredients
- 4-5 lb. duck (innards removed)
- 1 tablespoon neutral cooking oil generic cooking oil
- 5 lices ginger fresh
- 6 cloves garlic (peeled and smashed)
- 1 tablespoon rock sugar (or regular sugar)
- ½ cup Chinese cooking wine (Shaoxing wine)
- 1 ½ tablespoons dark soy sauce
- ¼ cup soy sauce light
- 3 tablespoons rice vinegar
- 3 star anise
- 6 cloves
- 3 bay leaf
- 12 black peppercorns whole
- 4-5 pieces orange peel dried
- 3-4 cups water
- 1 teaspoon honey (mixed with 1 teaspoon warm water)
Instructions
- Rinse the duck inside and out and thoroughly pat dry. Remove the tail. Heat 1 tablespoon oil in a wok over medium heat, and swirl it around to coat the wok.
- Lower the duck into the wok breast side down, and let the skin brown and crisp up slightly. Spoon the oil over the parts of the duck that aren’t touching the oil. You will end up with a lot more oil than you started with, as the fat renders out of the duck. Turn off the heat.
- In a large pot (big enough to accommodate the duck laying flat) over medium heat, add a tablespoon of the fat from the wok, and cook the ginger and garlic for about 1 minute. Stir in the sugar until it’s melted.
- Add the cooking wine, dark soy sauce, light soy sauce, rice vinegar, anise, cloves, bay leaves, peppercorns, dried orange peels, 3 cups water and the duck. The liquid should come up about halfway up the duck. Add a little more water as needed.
- Bring the liquid to a boil and reduce heat to low. Cover and simmer for 50-60 minutes, flipping the bird every 15 minutes to make sure it cooks evenly.
- Carefully lift the duck out and drain all the liquid from the cavity, Place the duck on a V-rack set on a baking sheet. breast side up. Brush the duck all over with honey water. Set aside and preheat the oven to 425 degrees.
- Roast the duck for 12-15 minutes, until the skin is crispy. Watch it closely to prevent burning. Take it out of the oven and let it rest for 10 minutes before carving. You can serve it just like that, or with some of the sauce leftover in the pot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 553 kcal
% Daily Value*
| Calories | 553kcal | 28% |
| Carbohydrates | 5g | 2% |
| Protein | 16g | 32% |
| Fat | 53g | 82% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 25g | 125% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 97mg | 32% |
| Sodium | 549mg | 23% |
| Potassium | 318mg | 7% |
| Fiber | 0.4g | 2% |
| Sugar | 2g | 4% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 5mg | 6% |
| Calcium | 32mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
