👨‍🍳 Instructions

1. 1

   Rinse the duck pieces thoroughly and pat them dry. Blanch the duck pieces in boiling water for 2-3 minutes to remove impurities. Drain and rinse under cold water.

   💡 Tip: Blanching helps to clean the duck and remove any gamey odors.
2. 2

   In a large pot or Dutch oven, heat a tablespoon of cooking oil over medium-high heat. Sear the duck pieces on all sides until lightly browned.

   💡 Tip: Searing the duck adds depth of flavor and helps to render some of the fat.
3. 3

   Add the sliced ginger, smashed garlic cloves, and scallion sections to the pot. Stir-fry for about a minute until fragrant.

   💡 Tip: Aromatic ingredients like ginger and garlic form the flavor base.
4. 4

   Pour in the light soy sauce, dark soy sauce, Shaoxing wine, and add the rock sugar, star anise, cinnamon stick, and bay leaves. Stir to combine.

   💡 Tip: The combination of soy sauces provides both saltiness and color.
5. 5

   Add the water or duck broth, ensuring the liquid mostly covers the duck pieces. Bring the mixture to a boil.

   💡 Tip: Using duck broth will enhance the duck flavor, but water is also acceptable.
6. 6

   Reduce the heat to low, cover the pot, and simmer for 1 hour to 1 hour 30 minutes, or until the duck is very tender. Stir occasionally to ensure even cooking and prevent sticking.

   💡 Tip: Slow simmering is key to tenderizing the duck meat.
7. 7

   Once the duck is tender, remove the lid. Increase the heat to medium-high and reduce the sauce for about 5-10 minutes, stirring constantly, until it thickens to a glossy consistency.

   💡 Tip: Reducing the sauce concentrates its flavor and creates a beautiful glaze.
8. 8

   Remove the star anise, cinnamon stick, and bay leaves before serving. Drizzle with a teaspoon of sesame oil. Serve hot, spooning the rich sauce over the duck.

   💡 Tip: This dish is often served with steamed white rice to soak up the delicious sauce.