Cantonese-Style Braised Duck Wings
A classic Cantonese braised dish, duck wings are slow-cooked in a fragrant master stock, yielding tender, flavor-packed meat with a glossy dark red hue. Perfect as an appetizer or tapas.
Ingredients
14 items- Duck wings 500g
- Light soy sauce 3 tbsp
- Dark soy sauce 1 tbsp
- Rock sugar 20g
- Shaoxing wine 2 tbsp
- Ginger 3 slices
- Scallions 2
- Star anise 2
- Cinnamon stick 1 small
- Bay leaves 2
- Licorice root 2 slices
- Cardamom pod (optional) 1
- Sand ginger (optional) 1 piece
- Salt to taste
Nutrition
Steps （6 steps）
Clean duck wings, remove any feathers, cut into two at joints. Place in cold water with ginger and 1 tbsp Shaoxing wine. Bring to a boil over high heat, skim foam, boil 2 minutes. Drain and rinse.
Place star anise, cinnamon, bay leaves, licorice root, cardamom (if using) and sand ginger (if using) into a spice bag or cheesecloth.
In a pot, add 1000ml water, spice packet, ginger, scallion knots, light and dark soy sauces, rock sugar, 1 tbsp Shaoxing wine and salt. Bring to a boil over high heat, then reduce to low and simmer 10 minutes to infuse flavors.
Add duck wings to the master stock. Bring to a boil over high heat, then reduce to low heat, cover, and gently simmer for about 20 minutes until wings are glossy dark red and a chopstick inserts easily.
Turn off heat. Let duck wings cool naturally in the stock, then soak for at least 2 hours (preferably refrigerated overnight) to fully develop flavor.
Remove duck wings. Optionally brush with a little cooked oil to prevent drying. Chop into bite-sized pieces and serve at room temperature or chilled for better texture.
Tips
Soaking after braising is crucial for deep flavor; longer soaking intensifies taste. The spice bag can be reused once. Strain the master stock and save as 'old stock' (老卤) – it improves with age.
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