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Taiwanese Braised Duck with Ginger and Scallion
A fragrant and tender braised duck dish, featuring the aromatic combination of ginger and scallions. This is a comforting and flavorful main course, often served with rice.
ð§ ææ
- 1 whole Duck(about 1.5 kg, cut into serving pieces)
- 5 cm Ginger(sliced)
- 4 Scallions(cut into 2-inch lengths)
- 6 cloves Garlic(smashed)
- 1/2 cup Soy sauce
- 1/4 cup Shaoxing wine
- 2 tbsp Rock sugar
- 2 cups Water
- 2 Star anise
- 1 Cinnamon stick
- 1 Bay leaf
- 1 tsp Sesame oil
ðšâð³ äœãæ¹
- 1
Blanch the duck pieces in boiling water for 5 minutes to remove impurities. Drain and rinse under cold water.
- 2
In a large pot or Dutch oven, heat a little oil over medium-high heat. Sear the duck pieces on all sides until lightly browned.
- 3
Add the sliced ginger, smashed garlic, and scallion sections to the pot. Stir-fry for 1-2 minutes until fragrant.
- 4
Pour in the soy sauce and Shaoxing wine. Add the rock sugar, water, star anise, cinnamon stick, and bay leaf. Bring to a boil.
- 5
Reduce the heat to low, cover the pot, and simmer for 1 hour to 1 hour 30 minutes, or until the duck is tender. Stir occasionally.
ð¡ ããã®ã³ã: The duck should be fork-tender. - 6
Remove the duck pieces from the pot. Skim off excess fat from the braising liquid if desired.
ð¡ ããã®ã³ã: For a richer sauce, you can reduce the braising liquid further. - 7
Drizzle with sesame oil and serve the duck with the braising liquid poured over it. Excellent served with steamed rice.
ð¡ ããã®ã³ã
- âUsing rock sugar provides a cleaner sweetness than granulated sugar.
- âIf you don't have Shaoxing wine, dry sherry can be substituted.
- âFor a deeper flavor, you can marinate the duck pieces in soy sauce and Shaoxing wine for 30 minutes before searing.
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- Add dried shiitake mushrooms to the braising liquid for added umami.
- Include a few slices of dried tangerine peel for a citrusy note.