Name: Chaozhou Braised Duck
Yield: Serves 6–8 with 3–4 Other Dishes
Cuisine: China
Ingredients: 30–45 ml (2–3 tbsp) sesame oil; 10 ml (2 tbsp) puréed garlic; 10 cm (4 in) piece weighing about 55 g (2 oz) Chinese brown sugar, chopped into bits; 105 ml (7 tbsp) mushroom soy sauce; 30 ml (2 tbsp) fine sea salt mixed with 5 ml (1 tsp) five-spice powder; 85 g (3 oz) galangal, skin scraped and cut into thin slices; salt; 60 ml (4 tbsp) Chinese rice vinegar; 1 cleaned duck, about 2.3 kilos (5 lb), and its giblets

Preparation info

Serves
6–8
with 3–4 Other Dishes

Difficulty
Medium

Appears in

Classic Food of China

By Yan-Kit So

Published 1992

About

One of the most famous dishes of the Chaozhou cuisine is a goose braised in a herb sauce. Since the geese in Chaozhou are much more like Western ducks than geese in size and texture, Chaozhou natives who live abroad use ducks instead to make the dish, and they find the result more than satisfactory.

Our Chaozhou neighbours in Hong Kong Mrs Ng and her aunt, once showed me how they made this duck. Thank you, Mrs Ng.