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Soy Braised Duck

Chinese.wok's picture
  Duckling 4 1⁄2 Pound, cleaned thoroughly (1 Duckling, 2 Kilogram, With Or Without Giblet)
  Salt 2 Teaspoon
  Gravy 2 Pint (1.2 Liters, Master)
  Stock/Water 1 Pint (600 Milliliter)
  Spring onion 4 , each tied into a knot
  Ginger root pieces 4 (Fresh, Unpeeled)
  Star anise 6
  Cinnamon sticks 3
  Sichuan peppercorns 1 Tablespoon
  Shao hsing rice wine/Brandy 5 Tablespoon
  Light soy sauce 3 Tablespoon
  Rock candy/Crystal sugar 4 Ounce (125 Gram)
For basic stock
  Chicken pieces 2 3⁄4 Pound (1 1/4 Kilogram, Excluding Breast Meat)
  Pork spareribs 2 3⁄4 Pound (1 1/4 Kilogram)
  Water 12 Pint (7 Liters)
  Ginger root pieces 4 Large, crushed (Unpeeled)
  Spring onions 4 , each tied into a knot
  Chinese rice wine/Dry sherry 4 Tablespoon
For master gravy
  Beef shin 1 1⁄2 Pound, cut into 2-3 long strips (750 Gram)
  Spring onions 3 , each tied into a knot
  Ginger root pieces 4 (Unpeeled)
  Chinese spirit/Brandy 4 Tablespoon
  Salt 1 Teaspoon
  Light soy sauce 4 Tablespoon
  Dark soy sauce 3 Tablespoon
  Five spice powder 1 Tablespoon
  Stock 2 1⁄2 Pint (1 1/2 Liter, Basic Variety)

Basic Stock : 1) Trim off the excess fat from the chicken pieces and pork spare-ribs.
2) In a large pot, place the chicken and pork with the cold water, ginger and spring onions.
3) Bring to a boil and skim off the surface scum.
4) Then simmer, uncovered over a low heat for at least 2-3 hours, until the liquid is reduced by about 1/3.
5) Strain the stock, discard the chicken and pork pieces, ginger and spring onions.
6) Stir in the wine, return to a boil and simmer for 2-3 minutes. Stock is ready for use.
7) Master Gravy : In a pot, place the beef with the spring onions, ginger, brandy and basic stock.
8) Bring to a boil, skim off the surface scum, simmer, covered over a low heat for 20-25 minutes.
9) Stir in the salt, soy sauces, spice and sugar, return to a boil, then simmer, covered for another 25-30 minutes.
10) Remove the beef, allow to cool and thinly slice the beef across the grain and serve.
11) Strain the 'gravy', allow to cool and then refrigerate and used later as a 'Master Gravy'.
12) Soy Braised Duck : In a pot, blanch the duck in boiling water, remove and rinse in cold water.
13) Pat dry the duck with kitchen paper and rub the cavity with salt.
14) Bring the 'Master Gravy' with stock or water to a boil, add the duck (with giblets, if using), spring onion knots, ginger, spices, wine, soy sauce and sugar.
15) Bring to a boil, then simmer, covered over a low heat for 45-50 minutes.
16) Allow the duck to cool in the liquid for 2-3 hours or longer.
17) Remove the duck, drain, then chop the meat into small bite-sized pieces.
18) Strain the gravy, reserve spoon about 2-3 tablespoons for the duck and refrigerate the rest when cool for future use.

19) Arrange the duck on a platter, spoon over about 2-3 tablespoons gravy and serve the Soy Braised Duck immediately.

Recipe Summary

Difficulty Level: 
Preparation Time: 
40 Minutes
Cook Time: 
290 Minutes
Ready In: 
330 Minutes

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