Taiwanese Braised Duck with Star Anise

Name: Taiwanese Braised Duck with Star Anise
Prep time: PT25 minutes
Cook time: PT1 hour 30 minutes
Total time: PT1 hour 55 minutes
Yield: 4
Cuisine: Taiwan
Ingredients: 1 whole Duck (about 1.5-2 kg, cut into 2-inch pieces); 3 inch piece Ginger (sliced); 6 cloves Garlic (smashed); 3 stalks Scallions (cut into 2-inch sections); 3 pods Star anise; 1 inch Cinnamon stick; 2 undefined Bay leaves; 1/2 cup Dark soy sauce; 1/4 cup Light soy sauce; 1/4 cup Shaoxing wine; 2 tbsp Rock sugar (or granulated sugar); 3 cups Water (or enough to cover duck); 1 tsp Sesame oil (for finishing)

Hsiang Chiang Ya

Tender duck pieces braised in a rich, aromatic soy-based sauce infused with star anise and other spices, resulting in a deeply flavorful and succulent dish.

準備時間25 minutes

調理時間1 hour 30 minutes

合計時間1 hour 55 minutes

分量4

難易度Hard

オリジナル· Feb 8

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👨‍🍳 作り方

1
Blanch the duck pieces: Bring a large pot of water to a boil. Add duck pieces and boil for 5 minutes. Drain and rinse duck thoroughly under cold water to remove impurities.
2
In a large heavy-bottomed pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Sear the blanched duck pieces until browned on all sides.
3
Add sliced ginger, smashed garlic, and scallion sections to the pot. Stir-fry for about 1 minute until fragrant.
4
Add star anise, cinnamon stick, and bay leaves. Stir to combine with the duck and aromatics.
💡 プロのコツ: Toast the spices briefly to release their aroma.
5
Pour in the dark soy sauce, light soy sauce, Shaoxing wine, and rock sugar. Stir well to coat the duck.
6
Add enough water to just cover the duck pieces. Bring the liquid to a boil, then reduce heat to low, cover, and simmer.
7
Check duck for tenderness. If it's not tender enough, continue simmering. Once tender, remove the lid and increase heat to medium to reduce the sauce slightly until it thickens to your desired consistency.
8
Stir in the sesame oil. Serve the braised duck with its rich sauce over steamed rice or noodles.
💡 プロのコツ: The sauce is excellent for drizzling over rice.

調理履歴を記録する

💡 プロのコツ

✓Blanching the duck is crucial for removing gamey odors and impurities.
✓Using rock sugar gives the sauce a smoother, more refined sweetness.
✓The braising time can vary depending on the duck's age and size; ensure it's fork-tender before reducing the sauce.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add dried shiitake mushrooms to the braising liquid for added umami.
A small amount of rock sugar can be replaced with brown sugar for a deeper caramel note.