Duck with Pearl Onions

Name: Duck with Pearl Onions
Cuisine: Chinese
Ingredients: 1 oven-ready duck, about 4½ pounds; thick soy sauce; 5 tablespoons vegetable oil; 12—18 pearl onions; 3 tablespoons Shaoxing wine or medium-dry sherry; 3 tablespoons Shaoxing wine or medium-dry sherry; 1 teaspoon salt; 1 cup chicken stock; 1 teaspoon brown sugar; 2 whole star anise or 16 segments; 3 tablespoons thick soy sauce; 1 cup water; 2 inches cinnamon stick, broken up

Preparation info

Difficulty
Medium

Appears in

Homestyle Chinese Cooking

By Yan-Kit So

Published 1997

About

Covered with a lid, the wok becomes an effective casserole for slow cooking. This braised duck, with its tender yet firm-textured meat, is evocative of roast duck.

Ingredients

1 oven-ready duck, about 4½ pounds
thick soy sauce
5 tablespoons

Asia
China
Main course
Starter

Method

Pour a kettle of boiling water all over the duck to scald the skin, which will shrink instantly and become glossy. This helps to keep the shape of the duck. Wipe off excess water. While the skin is still warm, brush all over with thick soy sauce to color it.
Heat a wok over high heat until smoke rises. Add the oil and swirl it around. Lower the duck into the oil to