Taiwanese Braised Duck with Star Anise (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.
🧂 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 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)
👨🍳 Instructions
- 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.
💡 Tip: 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.
💡 Tip: The sauce is excellent for drizzling over rice.
💡 Pro Tips
- ✓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.
🔄 Variations
- 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.