Ken Hom

Five-Spice Braised Duck

Preparation info

  • Serves

    4

    as a Main Course.

    • Difficulty

      Complex

Appears in

top 1000Chinese Technique

Chinese Technique

By Ken Hom

Published 1981

  • About

Here we use the Soy Sauce Braising Liquid from Soy Sauce Chicken and add a spice bag—a Chinese bouquet garni—to flavor the duck during braising.

Ingredients

Method

Deep-frying, braising

  1. Pat the duck dry thoroughly. Reserve the braising liquid. Deep-fry the whole marinated duck in moderately hot oil (350 degrees) to brown it (about 10 to 15 minutes).