Beijing-Style Sauce Duck
Beijing-style Sauce Duck is a classic dish, slow-braised in a rich sauce. Tender, glossy, and savory-sweet, it's a festive favorite that embodies Beijing culinary tradition.
Ingredients
13 items- Duck (half) about 1000g
- Ginger 10g
- Scallions 2 stalks
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Sweet bean paste 3 tbsp
- Rock sugar 2 tbsp
- Shaoxing wine 1 tbsp
- Five-spice powder 1 tsp
- Star anise 2 pieces
- Cinnamon stick 1 small piece
- Cooking oil 2 tbsp
- Toasted white sesame seeds and scallions to taste
Nutrition
Steps （6 steps）
Wash and drain half a duck (about 1000g), prick the skin with a toothpick. Place in a bowl, add light soy sauce, dark soy sauce, Shaoxing wine, five-spice powder, sliced ginger and scallion sections. Rub all over, marinate in fridge for at least 2 hours.
Remove duck and pat dry. Heat oil in a pan over medium heat. When oil is moderately hot, add duck skin-side down. Fry until golden and crispy, about 5 minutes. Flip and fry another 3 minutes. Set aside.
In the same pan, sauté remaining scallions and ginger until fragrant. Add sweet bean paste, light soy sauce, dark soy sauce, and rock sugar. Stir-fry until aromatic, about 2 minutes.
Return the duck to the pan. Add hot water until it reaches halfway up the duck. Add star anise and cinnamon. Bring to a boil, then reduce heat to low, cover and simmer for 50 minutes, turning 2-3 times during cooking.
Remove lid and increase heat to high to reduce the sauce, continuously basting the duck. Cook until the sauce is thick enough to coat the back of a spoon, about 8 minutes. A chopstick should easily pierce the thickest part of the leg.
Remove the duck, let it cool slightly, then chop into pieces. Arrange on a serving plate, drizzle remaining sauce over the top, and garnish with toasted sesame seeds and chopped scallions.
Tips
The longer the marination, the deeper the flavor; at least 2 hours is recommended. Stir continuously while reducing the sauce to prevent scorching. Add more rock sugar if you prefer a sweeter flavor.
You May Also Like
More recipes you might enjoy
Chongqing Spicy Chicken (Laziji)
A classic Chongqing dish featuring crispy chicken pieces tossed with dried chilies and Sichuan peppercorns. The aromatic heat and numbing sensation are incredibly addictive. Perfect with steamed rice.
Lanzhou Lamian (Lanzhou Pulled Noodles)
A signature of Northwest Chinese cuisine, Lanzhou Lamian features hand-pulled noodles with a chewy texture, served in a clear and savory beef broth topped with fragrant chili oil. Known for its 'five elements'—clear soup, white radish, red chili, green herbs, and yellow noodles—it's an iconic comfort food.
Dry-Fried Green Beans (Sichuan Style)
Classic Sichuan dry-fried green beans with a charred, chewy texture and spicy, numbing flavor. The beans are blister-fried until wrinkled and tender, then tossed with dried chilies and Sichuan peppercorns for an irresistibly addictive dish.
Steamed Pork Ribs with Black Bean Sauce
A classic Cantonese dish, Steamed Pork Ribs with Black Bean Sauce is beloved for its rich, savory black bean aroma and tender, juicy pork. The gentle steaming method preserves the natural flavors of the ribs, while the aromatic sauce infuses every bite. Perfect with steamed rice.