Teochew Braised Duck
Teochew braised duck is a classic from the Chaoshan region of Guangdong. It features tender, flavorful meat with glossy red-brown skin, aromatic and delicious served hot or cold.
Ingredients
15 items- Whole duck 1 (about 1.5 kg)
- Star anise 3 pieces
- Cinnamon stick 1 small piece
- Bay leaves 3 leaves
- Dried tangerine peel 1 piece
- Ginger 1 large piece (about 30 g)
- Spring onions 2 stalks
- Light soy sauce 100 ml
- Dark soy sauce 50 ml
- Rock sugar 50 g
- Cooking wine 50 ml
- Salt 1 tablespoon
- Water about 1500 ml
- Coriander to taste
- Garlic 3 cloves
Nutrition
Steps （9 steps）
Clean the duck inside and out, pat dry with paper towels. Rub evenly with 1 tablespoon salt and 1 tablespoon cooking wine, marinate for 15 minutes to remove any gamey smell.
Place star anise, cinnamon, bay leaves, tangerine peel, ginger slices, and spring onions in a cheesecloth bag and tie securely.
In a deep pot, combine water, light soy sauce, dark soy sauce, rock sugar, cooking wine, and the spice bag. Bring to a boil over high heat, then reduce to low and simmer for 30 minutes to infuse flavors.
Submerge the marinated duck in the braising liquid, adding more water if needed to cover. Bring to a boil, then reduce to a gentle simmer, cover, and braise for 45-60 minutes, turning every 15 minutes for even color.
Insert a chopstick into the thickest part of the duck leg. If it goes in easily with no pink juice, the duck is done. Turn off the heat.
Keep the pot covered and let the duck steep in the hot liquid for another 30 minutes to absorb more flavor.
Remove the duck and let it cool slightly, then chop into even pieces and arrange on a serving plate.
Strain 100 ml of the braising liquid and bring it to a boil in a small saucepan over high heat until slightly thickened. Drizzle over the duck.
Garnish with coriander leaves and serve with garlic vinegar dip (mashed garlic in rice vinegar) to balance the richness.
Tips
Adjust braising time according to duck size; it is done when a chopstick penetrates easily. Longer steeping deepens flavor. The leftover braising liquid can be strained, refrigerated, and reused as master stock for even better flavor next time.
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