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.
INGREDIENTS
- Duck: 1/2, cut into chunks
DIRECTIONS
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.
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.
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.
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.
Add Aromatics:
Add 4 bay leaves, 2 star anise, and a pinch of fennel seeds. Stir briefly.
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.
Season and Thicken:
Add 2 teaspoons of salt and stir well.
Pour in the prepared cornstarch slurry and stir until the sauce becomes thickened.
Serve:
Once the sauce has reached the desired thickness, transfer the duck pieces to a serving plate.