Hong Kong Style Braised Duck with Star Anise and Cinnamon

Name: Hong Kong Style Braised Duck with Star Anise and Cinnamon
Prep time: PT25 minutes
Cook time: PT1 hour 30 minutes
Total time: PT1 hour 55 minutes
Yield: 4
Cuisine: Hong Kong
Ingredients: 1.5 kg Whole duck, cut into serving pieces; 50 g Ginger, sliced; 6 Garlic cloves, smashed; 3 Scallions, cut into 2-inch sections; 3 Star anise; 2 Cinnamon sticks; 1 piece Dried tangerine peel (chen pi), soaked and rinsed; 2 Bay leaves; 120 ml Soy sauce; 30 ml Dark soy sauce; 60 ml Shaoxing wine; 30 g Rock sugar; 750 ml Water or duck stock; 1 tbsp Sesame oil; 1 tbsp Cornstarch (optional, for thickening sauce)

A deeply flavorful and aromatic braised duck dish, a staple in Hong Kong home cooking. Duck is slowly simmered in a rich sauce infused with classic Chinese spices like star anise, cinnamon, and dried tangerine peel, resulting in tender, succulent meat with a complex, savory-sweet profile.

준비 시간25 minutes

조리 시간1 hour 30 minutes

총 시간1 hour 55 minutes

1회 제공량4

난이도Medium

원본· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

1
Blanch the duck pieces: Bring a large pot of water to a boil. Add the duck pieces and boil for 2-3 minutes. Drain and rinse the duck pieces under cold water to remove impurities. This step helps to remove excess fat and any gamey odor.
💡 전문가 팁: Ensure all duck pieces are submerged during blanching.
2
In a large pot or Dutch oven, heat 1 tablespoon of cooking oil over medium-high heat. Sear the blanched duck pieces until lightly browned on all sides. Remove duck and set aside.
💡 전문가 팁: Browning the duck adds depth of flavor and color to the final dish.
3
In the same pot, add the sliced ginger, smashed garlic cloves, and scallion sections. Stir-fry for about 1 minute until fragrant.
💡 전문가 팁: Don't burn the garlic; cook just until aromatic.
4
Add the star anise, cinnamon sticks, dried tangerine peel, and bay leaves to the pot. Stir for another 30 seconds until fragrant.
💡 전문가 팁: Toasting the spices briefly enhances their aroma.
5
Return the seared duck pieces to the pot. Add soy sauce, dark soy sauce, Shaoxing wine, and rock sugar. Stir to coat the duck evenly.
💡 전문가 팁: Using a mix of soy sauces provides both color and flavor complexity.
6
Pour in the water or duck stock, ensuring the duck pieces are mostly submerged. Bring the liquid to a boil, then reduce the heat to low, cover the pot, and simmer for at least 1 hour and 30 minutes, or until the duck is tender.
💡 전문가 팁: Simmering on low heat allows the duck to become tender and absorb the flavors of the braising liquid.
7
Once the duck is tender, remove the duck pieces from the pot and set aside. If the sauce is too thin, increase the heat to medium-high and let it reduce slightly. Alternatively, mix cornstarch with a little water and stir it into the sauce to thicken.
💡 전문가 팁: Taste the sauce and adjust seasoning if needed before thickening.
8
Stir in the sesame oil. Pour the thickened sauce over the duck pieces. Serve hot, often with steamed rice.
💡 전문가 팁: This dish is excellent served with plain steamed white rice to soak up the rich sauce.

요리 기록 추적

💡 전문가 팁

✓For a richer flavor, you can marinate the duck pieces in soy sauce, Shaoxing wine, and a little five-spice powder for at least 30 minutes before searing.
✓If you can't find dried tangerine peel, you can omit it, but it adds a unique citrusy depth.
✓Leftover braised duck can be shredded and used in noodle soups or fried rice.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Add a few dried shiitake mushrooms (soaked) to the braising liquid for an extra umami boost.
Include a small piece of dried chili for a hint of spice.
Some recipes include rock sugar for sweetness; adjust the amount to your preference.