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

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

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Ingredients

Method

Part of