Braised Duck in Soy Sauce 燉 酱 油 鴨
Not much-needed to say about this duck braised in aromatic goodness! Flavours soaks into the meat giving that deliciously and tenderly flavoured meat that falls off the bone.
It is so easy just 12 minutes to prepare, 4 easy steps to follow and leave it to braise for 40 minutes and simmer for an hour. The house will be filled with sweet aromatic flavour leaving you hungrier as the braising process continues.
Note:- The reduced sauce will be slightly salty but full of flavour. You should have a decent amount left at the end for dipping the duck or you might want to boil some rice and add a few tablespoons onto your rice.
What to do with the rest of the sauce? Freeze it and use some whenever you want to flavour some plain and dull dishes. Add tablespoons of it to rice, chicken, vegetable dishes, noodles. You think of it and you add it as an extra kick to your dishes.
Prep Time: 12 minutes
Cooking Time: 1 hours 40 minutes
10 grams ginger
800 ml hot water
500 ml light soy sauce
100 ml dark soy sauce
4 tablespoons palm sugar
2 tablespoons groundnut oil
1 tablespoon 5 spice powder
3 star anise
3 garlic cloves
• Wash, pat dry duck. Trim away excess inner fats. Rub with 5 spice powder. Set aside.
• Pound the garlic, shallots and ginger into a paste. Set aside.
• Heat a large pot on medium heat. Once hot, add oil. Stir fry the paste for 30 seconds until fragrant. Add star anise, soy sauces, palm sugar and hot water.
• Place the duck into the pot. Cover with lid and braise on a medium heat for 40 minutes. Reduce to a simmer for 1 hour. Cut the duck and pour some liquid into a dipping bowl. Serve.
Sounds good enough for me to try mmm .joyce