Braised Duck in Brown Sauce
Southern flavours
This is a classic dish from southern China. A whole duck is cooked in a rich, savoury sauce with notes of sweetness; meat on the bird is falling off the bones and mouthwateringly delicious!
What You′ll Need
Duck |
1250 g |
|---|
LIU YUE XIAN Soy Sauce for Braised Dishes |
80 g |
|---|---|
Bay leaves |
2 Two |
Star anise |
1 One |
Gingers |
10 g |
Cumin seeds |
2 g |
Cao guo |
2 Two |
Salt |
10 g |
WEI DA MEI Premium Cooking Wine |
60 g |
Crystal sugar |
100 g |
Method
-
Wash and clean the duck. Fill a pot half full and add ginger, WEI DA MEI Premium Cooking Wine, salt and the duck; bring the content to boil before removing the duck.
-
Place the duck in a well-oiled pan with all of the spices to caramalise the skin (under a low heat to avoid burning it). Remove when every inch of the bird is of a golden brown colour, and place in a half-filled pot with spring onions, ginger and spices to slow cook for 1.5 to 2 hours.
-
Keep bathing the duck at a regular interval by spooning out the soup and pouring on top of the bird until the sauce transforms to a consistently creamy thickness.