4.6 from 81 votes
Roasted Braised Duck
This roasted braised duck recipe is so good. With a few special ingredients and a little time, you’ll have an amazing, special dinner on your hands.
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
Ingredients
- 4-5 lb. duck (innards removed)
- 1 tablespoon oil
- 5 lices fresh ginger
- 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 light soy sauce
- 3 tablespoons rice vinegar
- 3 star anise
- 6 cloves
- 3 bay leaves
- 12 whole peppercorns
- 4-5 pieces dried orange peel
- 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.
Cup of Yum
Nutrition Information
Calories
553kcal
(28%)
Carbohydrates
5g
(2%)
Protein
16g
(32%)
Fat
53g
(82%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
7g
Monounsaturated Fat
25g
Trans Fat
0.01g
Cholesterol
97mg
(32%)
Sodium
549mg
(23%)
Potassium
318mg
(9%)
Fiber
0.4g
(2%)
Sugar
2g
(4%)
Vitamin A
220IU
(4%)
Vitamin C
5mg
(6%)
Calcium
32mg
(3%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 553
% 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.