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Taiwanese Braised Duck Wings
Tender and flavorful duck wings braised in a rich, aromatic soy-based sauce infused with Chinese five-spice and other warming spices. These are a popular appetizer or snack, often enjoyed cold.
๐ง ์ฌ๋ฃ
- 1 kg Duck wings(about 2 lbs, trimmed and cut into sections if desired)
- 6 cups Water
- 0.5 cup Light soy sauce(plus 2 tbsp)
- 0.25 cup Dark soy sauce
- 0.33 cup Rock sugar(packed)
- 7 tbsp Shaoxing wine
- 6 pods Star anise
- 1 piece Cinnamon stick(about 3 inches)
- 1 tsp Fennel seeds
- 0.5 tsp Sichuan peppercorns
- 6 pieces Whole cloves
- 1 pod Black cardamom(cracked open)
- 2 inch piece Ginger(sliced)
- 4 cloves Garlic(smashed)
- 6 stalks Scallions(cut into 2-inch lengths)
- 2 tsp Salt
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Blanch the duck wings: Place duck wings in a large pot, cover with cold water, and bring to a boil. Boil for 3 minutes to remove impurities. Drain and rinse under cold water. Pat dry.
๐ก ์ ๋ฌธ๊ฐ ํ: Blanching ensures a clean-tasting broth without scum. - 2
Toast the spices: In the same pot, lightly toast star anise, cinnamon stick, fennel seeds, Sichuan peppercorns, cloves, and black cardamom over medium heat until fragrant. Place in a spice bag or cheesecloth pouch.
๐ก ์ ๋ฌธ๊ฐ ํ: Toasting enhances depth but avoid burning. - 3
Build the braising liquid: Return the blanched duck wings to the pot. Add water, light soy sauce, dark soy sauce, rock sugar, Shaoxing wine, salt, sliced ginger, smashed garlic, scallions, and the spice bundle.
- 4
Braise the duck wings: Bring the liquid to a gentle boil, then reduce heat to low, partially cover, and simmer gently for 1 hour 30 minutes, turning the wings every 30 minutes. The meat should be tender and easily pull away from the bone.
๐ก ์ ๋ฌธ๊ฐ ํ: Maintain a bare simmer; boiling makes meat tough. - 5
Rest and cool: Turn off the heat and let the duck wings cool in the braising liquid for at least 1 hour, or preferably 2-4 hours, to allow deeper flavor absorption. Serve warm or chilled.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a richer flavor, you can add other ingredients like hard-boiled eggs or firm tofu to braise alongside the duck wings.
- โThe braising liquid can be strained, cooled, and refrigerated for future use, as it deepens in flavor over time.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- For a spicier version, add a few dried red chilies to the braising liquid.
- If you prefer a sweeter taste, increase the amount of rock sugar.