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Taiwanese Braised Duck with Soy Sauce
Lo Ba Tsai
A flavorful and aromatic braised duck dish, often served with rice or noodles. The duck is simmered in a rich soy sauce-based broth with star anise, cinnamon, and other spices, resulting in tender, succulent meat with a deep umami flavor.
๐ง ์ฌ๋ฃ
- 1 kg Whole duck(cut into serving pieces)
- 1 cup Soy sauce
- 1/4 cup Shaoxing wine
- 2 tablespoons Rock sugar
- 2 cups Water
- 6 Garlic cloves(smashed)
- 2-inch piece Ginger(sliced)
- 3 Star anise
- 1 Cinnamon stick
- 2 Bay leaves
- 1 teaspoon White peppercorns
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Blanch the duck pieces in boiling water for 5 minutes to remove impurities. Drain and rinse.
๐ก ์ ๋ฌธ๊ฐ ํ: This step helps to create a cleaner broth. - 2
In a large pot or Dutch oven, combine soy sauce, Shaoxing wine, rock sugar, water, garlic, ginger, star anise, cinnamon stick, bay leaves, and white peppercorns.
- 3
Add the blanched duck pieces to the pot, ensuring they are mostly submerged in the braising liquid. If needed, add more water to cover.
๐ก ์ ๋ฌธ๊ฐ ํ: Ensure the duck is well-covered by the liquid for even cooking. - 4
Bring the liquid to a boil, then reduce the heat to low, cover, and simmer for 1 hour and 30 minutes, or until the duck is tender.
๐ก ์ ๋ฌธ๊ฐ ํ: Stir occasionally to prevent sticking and ensure even braising. - 5
Once tender, remove the duck pieces from the braising liquid. You can strain the liquid and reduce it slightly to create a sauce, or serve as is.
๐ก ์ ๋ฌธ๊ฐ ํ: The braising liquid can be used as a sauce for rice or noodles. - 6
Serve the braised duck hot, drizzled with some of the braising liquid.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a richer flavor, you can marinate the duck in soy sauce and Shaoxing wine for at least 30 minutes before blanching.
- โAdjust the sweetness and saltiness of the braising liquid to your preference.
- โThis dish can be made ahead of time and reheated, as the flavors often deepen overnight.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add dried shiitake mushrooms to the braising liquid for extra umami.
- Incorporate a few slices of dried tangerine peel for a subtle citrus note.
- Serve with blanched greens like bok choy or gai lan.