Soy-Braised Duck

Name: Soy-Braised Duck
Yield: Serves 8
Cuisine: China
Ingredients: sliced cucumber, to garnish; 2 litres/3½ pints/8 cups water; 5 cm/2 in piece of cinnamon stick; 4 star anise; 6 garlic cloves, peeled and bruised; 1 large knob galangal or fresh root ginger; 1 large knob galangal or fresh root ginger; 150 ml/¼ pint/⅔ cup dark soy sauce; 30 ml/2 tbsp sugar; 1 oven-ready duck, about 2.5 kg/5½ lb; 30 ml/2 tbsp vegetable oil

Preparation info

Serves
8

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

A traditional Cantonese dish, this takes time to prepare but is worth the effort. It is served — usually cold — for festive occasions, along with brandy.

Ingredients

30 ml/2 tbsp vegetable oil
30 ml/2

Asia
China
Cantonese
Guangzhou
Main course

Method

Heat the oil in a wok large enough to hold the duck. Sprinkle in the sugar and cook over medium to high heat until caramelized. Add the duck and turn it several times to coat the skin.
Add the soy sauce to the wok. Using two spatulas or large forks, turn the duck several times to coat it thoroughly.
Add the galangal or ginger, garlic, star anise and c