Shanghai Soy Sauce Braised Duck
A classic Shanghai dish, the duck is braised until tender in a rich soy sauce glaze, sweet and savory, with a glossy mahogany color.
Ingredients
11 items- Whole duck 1 (about 1500g)
- Light soy sauce 3 tbsp
- Dark soy sauce 2 tbsp
- Rock sugar 50g
- Shaoxing wine 3 tbsp
- Ginger 1 large piece
- Spring onions 2
- Star anise 2
- Cinnamon stick 1 small piece
- Bay leaves 2
- Water as needed
Nutrition
Steps （6 steps）
Clean the duck, remove neck, wing tips and feet. Pat dry inside and out. Slice ginger and tie spring onions into knots.
Bring a pot of water to a boil. Blanch the duck for 1 minute until skin changes color. Drain. This removes gamey smell and tightens skin.
In a large pot, add oil, melt rock sugar over low heat until caramelized. Add 500ml water, light soy sauce, dark soy sauce, wine, ginger, spring onions, star anise, cinnamon, bay leaves. Bring to a boil.
Add the duck to the sauce. Boil then reduce to low heat, cover and braise for about 40 minutes, turning duck 2-3 times for even color and flavor.
Remove duck. Strain the sauce and set aside. Let duck cool slightly, then chop into pieces and arrange on platter.
Return strained sauce to pot, boil over high heat until thickened and coats the back of a spoon, about 5 minutes. Pour some sauce over duck, serve extra on the side.
Tips
Be careful when caramelizing sugar to avoid burning. Braising time may vary; duck is done when a chopstick pierces the thickest part easily. Stir sauce constantly during reduction.
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