Red Braised Duck Recipe
Red-braised young duck is a must-try dish for any family gathering or special occasion. This classic Chinese recipe delivers tender duck meat bathed in a rich, savory sauce that tantalizes the taste buds. By combining traditional cooking techniques with a blend of flavorful seasonings, each bite offers a unique and delightful experience. Ideal for impressing your guests and adding a touch of authentic Chinese cuisine to your menu.
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Making this dish requires careful control of cooking time and the balance of seasonings. Ensure the duck is cooked until tender yet firm, and the sauce should be thick enough to fully penetrate the meat. Here are some key points to note:
1.Duck Selection and Preparation
Choosing the Duck: Select fresh duck; young duck (duckling) is more tender. If you can't find a young duck, a regular duck will do, just extend the cooking time slightly.
Preparing the Duck: Duck has a lot of fat under the skin. You can blanch the duck in hot water before cooking to remove some of the fat. Cut the duck into small pieces suitable for braising to ensure even flavoring.
2.Seasoning Preparation and Usage
Preparing the Seasonings: Have the following seasonings ready: ginger, garlic, dark soy sauce, cooking wine, star anise, bay leaves, and fennel seeds. These can be found in Asian supermarkets or online stores.
Adjusting the Seasonings: Adjust the amount of seasoning based on personal taste, especially the saltiness of the dark soy sauce. As the braising nears completion, taste and adjust the seasonings as needed, adding a bit of salt or sugar to reach the desired flavor.
3.Cooking Method and Heat Control
Heat Control: Start by stir-frying the duck over high heat to render excess fat, then reduce to low heat for slow braising to infuse the flavors. Be careful not to over-stir-fry on high heat to prevent the duck from becoming too dry.
Patience in Braising: Patience is key. Slow braising ensures the duck becomes tender and flavorful. The braising time is usually around 1 hour but can be adjusted based on the duck's actual texture.
4.Water Control and Stirring
Controlling Water: The amount of water should be just right during braising. Too much water makes the dish watery, while too little can cause burning. Generally, add enough water to just cover the duck pieces and adjust as needed.
Stirring: Stir the duck occasionally during braising to ensure even heating and flavor absorption. Be gentle to prevent the duck pieces from breaking apart.
Making ginger soy braised duck is more than just a cooking process; it's an experience. With patience and attention to detail, you can create a delicious dish that brings joy to family and friends.
INGREDIENTS
MAIN INGREDIENTS
- Duck: 1/2, cut into chunks
ACCESSORIES
- Ginger: 1 small piece, sliced
- Garlic cloves: 8 cloves
- Bay leaves: 4 pieces
- Star anise: 2 pieces
- Fennel seeds: a pinch
SEASONINGS
- Cooking oil: 2 tablespoons
- Cooking wine: 1 tablespoon (or dry white wine)
- Dark soy sauce: 1/2 tablespoon
- Salt: 2 teaspoons
- Cornstarch slurry: 1 tablespoon cornstarch mixed with 2 tablespoons water
DIRECTIONS
STEP 1
Prepare Ingredients:
Slice the ginger.
Cut the half duck into large chunks, then further cut into approximately 3 cm (1.2 inch) pieces.
Mix 1 tablespoon cornstarch with 2 tablespoons water to make a cornstarch slurry and set aside.
STEP 2
Blanch the Duck:
Add enough water to a pot to cover the duck pieces, then add the duck pieces and stir to separate them.
Bring to a boil and cook for a few minutes to remove the blood, then drain and set aside.
STEP 3
Stir-Fry the Duck:
Heat 2 tablespoons of cooking oil in a large pan or wok over medium-high heat (about 175°C or 350°F).
Add the sliced ginger and sauté until fragrant.
Add the duck pieces and stir-fry for about 3 minutes.
STEP 4
Add Seasonings for Color:
Pour in 1 tablespoon of cooking wine and 1/2 tablespoon of dark soy sauce. Stir well to evenly coat the duck pieces and achieve a good color.
STEP 5
Add Aromatics:
Add 4 bay leaves, 2 star anise, and a pinch of fennel seeds. Stir briefly.
STEP 6
Simmer:
Add enough water to cover the duck pieces. Add the 8 garlic cloves.
Cover the pan, bring to a boil, then reduce the heat to low and simmer for about 35 minutes. Cook until the sauce has reduced and thickened, stirring occasionally.
STEP 7
Season and Thicken:
Add 2 teaspoons of salt and stir well.
Pour in the prepared cornstarch slurry and stir until the sauce becomes thickened.
STEP 8
Serve:
Once the sauce has reached the desired thickness, transfer the duck pieces to a serving plate.
Recipe analyzer
- Recipes: Red Braised Duck Recipe
- Main Ingredients:...
- Servings per recipe:1
- Servings size:296 g
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Energy (calories)：607 kcal
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Protein：48.6 g
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Fat：41.18 g
Why gray?
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Carbohydrates：8.33 g
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Protein: 34%205 kcal
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Fat: 61%371 kcal
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Carbohydrates: 5%32 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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