Ever tried cooking something that makes your kitchen smell like heaven and your taste buds throw a party? Let me introduce you to the ultimate aromatic journey of flavors with this soy-braised duck recipe that will have you feeling like a culinary wizard in your own home!
My Preserved Soy Duck recipe combines rich dark soy sauce, aromatic star anise, and fragrant cinnamon to create an irresistible depth of flavor. With a touch of Shaoxing rice wine and the warmth of ginger, this dish is both savory and comforting.
The duck’s skin crisps beautifully, locking in moisture and flavor.
Preserved Soy Duck Recipe Ingredients
- Dark Soy Sauce: Rich and savory, adds depth and umami.
- Shaoxing Rice Wine: Adds a hint of sweetness and complexity.
- Brown Sugar: Sweetens the dish, balances savory flavors.
- Star Anise: Imparts a warm, licorice-like aroma.
- Ginger: Provides warmth, aids digestion, and enhances flavor.
- Five-Spice Powder: Combines sweet, bitter, and savory notes.
- Garlic: Offers pungency, enhances dish’s aromatic profile.
- Hoisin Sauce: Adds sweetness, savory richness to the dish.
- Sesame Oil: Provides nutty aroma, complements rich flavors.
Preserved Soy Duck Recipe Ingredient Quantities
- 1 whole duck (about 4-5 lbs), cleaned
- 1 cup dark soy sauce
- 1 cup light soy sauce
- 1/2 cup Shaoxing rice wine
- 1/2 cup brown sugar
- 2 pieces star anise
- 1 cinnamon stick
- 4 slices ginger
- 4 cloves garlic, crushed
- 2 tablespoons vegetable oil
- 2 teaspoons five-spice powder
- 4 cups water
- 1 teaspoon white pepper
- 2 scallions, cut into sections
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
How to Make this Preserved Soy Duck Recipe
1. In a large pot, heat the vegetable oil over medium heat. Add the ginger slices and crushed garlic, stirring until fragrant.
2. Add the dark soy sauce, light soy sauce, Shaoxing rice wine, brown sugar, star anise, cinnamon stick, five-spice powder, white pepper, scallions, and water to the pot. Stir well to combine.
3. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 10 minutes to allow the flavors to meld.
4. Carefully add the cleaned whole duck to the pot, ensuring it is fully submerged in the liquid. If necessary, add more water to cover the duck.
5. Simmer the duck over low heat for about
1.5 to 2 hours, turning it occasionally to ensure even cooking and flavor absorption.
6. When the duck is tender and cooked through, carefully remove it from the pot and set it aside on a cutting board to rest.
7. Increase the heat to medium-high and let the sauce reduce slightly to thicken it.
8. Once the sauce has thickened to your liking, add the hoisin sauce and sesame oil, stirring until well incorporated.
9. Carve the duck into serving pieces and transfer it to a serving platter.
10. Pour the thickened sauce over the duck pieces, or serve it on the side for dipping. Serve the duck warm and enjoy!
Preserved Soy Duck Recipe Equipment Needed
1. Large pot
2. Stirring spoon
3. Cutting board
4. Knife
5. Measuring cups
6. Measuring spoons
7. Tongs
FAQ
- Q: Can I use a different type of meat instead of duck?
A: Yes, this recipe can be adapted for chicken or pork, but cooking times will vary. - Q: What is the best way to serve preserved soy duck?
A: Serve it with steamed rice and a side of vegetables for a complete meal. - Q: Is there an alternative to Shaoxing rice wine?
A: You can use dry sherry or sake as a substitute. - Q: How long can preserved soy duck be stored?
A: It can be refrigerated in an airtight container for up to 3 days. - Q: Can I make this recipe spicy?
A: Yes, add chili flakes or fresh chili peppers to the sauce for extra heat. - Q: How do I ensure the duck is tender?
A: Slow cooking and marinating in the soy mixture will help tenderize the duck. - Q: Can I add other spices?
A: Feel free to experiment with additional spices like cloves or coriander for more flavor.
Preserved Soy Duck Recipe Substitutions and Variations
- Shaoxing rice wine: Substitute with dry sherry or mirin for a similar flavor profile.
- Cinnamon stick: Use 1 teaspoon of ground cinnamon as an alternative.
- Dark soy sauce: Tamari can be used as a gluten-free substitute.
- Hoisin sauce: Replace with a mixture of equal parts soy sauce and Chinese five-spice powder for a similar sweet and savory taste.
- Sesame oil: Olive oil can be used as a substitute, though it will alter the flavor slightly.
Pro Tips
1. Prick the Duck Skin: Before adding the duck to the pot, use a sharp fork or skewer to prick the skin all over. This helps the fat render out during cooking, resulting in a crispier texture and more flavorful meat.
2. Marinate for Extra Flavor: For deeper flavor, marinate the duck in the soy sauce mixture for a few hours or overnight in the refrigerator before cooking. This allows the marinade to penetrate the meat better.
3. Optional Crisping Step: After simmering, for an extra crispy and golden brown skin, place the duck under the broiler for a few minutes. Keep a close eye to prevent burning.
4. Skim Fat Off the Sauce: As the duck simmers, periodically skim excess fat from the surface of the sauce. This will result in a cleaner, leaner sauce to pour over the duck.
5. Rest Before Carving: Allow the duck to rest for at least 10 minutes after cooking. This helps the juices redistribute throughout the meat, making it juicier and easier to carve.
Preserved Soy Duck Recipe
My favorite Preserved Soy Duck Recipe
Equipment Needed:
1. Large pot
2. Stirring spoon
3. Cutting board
4. Knife
5. Measuring cups
6. Measuring spoons
7. Tongs
Ingredients:
- 1 whole duck (about 4-5 lbs), cleaned
- 1 cup dark soy sauce
- 1 cup light soy sauce
- 1/2 cup Shaoxing rice wine
- 1/2 cup brown sugar
- 2 pieces star anise
- 1 cinnamon stick
- 4 slices ginger
- 4 cloves garlic, crushed
- 2 tablespoons vegetable oil
- 2 teaspoons five-spice powder
- 4 cups water
- 1 teaspoon white pepper
- 2 scallions, cut into sections
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
Instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the ginger slices and crushed garlic, stirring until fragrant.
2. Add the dark soy sauce, light soy sauce, Shaoxing rice wine, brown sugar, star anise, cinnamon stick, five-spice powder, white pepper, scallions, and water to the pot. Stir well to combine.
3. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 10 minutes to allow the flavors to meld.
4. Carefully add the cleaned whole duck to the pot, ensuring it is fully submerged in the liquid. If necessary, add more water to cover the duck.
5. Simmer the duck over low heat for about
1.5 to 2 hours, turning it occasionally to ensure even cooking and flavor absorption.
6. When the duck is tender and cooked through, carefully remove it from the pot and set it aside on a cutting board to rest.
7. Increase the heat to medium-high and let the sauce reduce slightly to thicken it.
8. Once the sauce has thickened to your liking, add the hoisin sauce and sesame oil, stirring until well incorporated.
9. Carve the duck into serving pieces and transfer it to a serving platter.
10. Pour the thickened sauce over the duck pieces, or serve it on the side for dipping. Serve the duck warm and enjoy!
