π About This Recipe
A crown jewel of Zhejiang cuisine, this Hangzhou-style duck is a masterclass in the 'Red Braising' technique, resulting in a deep mahogany glaze and fall-off-the-bone tenderness. The dish balances the rich, gamey depth of the duck with a sophisticated melody of rock sugar, aged soy sauce, and aromatic Shaoxing wine. It is a celebratory centerpiece that embodies the refined, mellow, and slightly sweet flavor profile characteristic of the West Lake region.
π₯ Ingredients
The Duck
- 4.5-5 lbs Whole Duck (cleaned, giblets removed, and patted dry)
- 1/4 cup Shaoxing Rice Wine (for the initial rub)
- 1 tablespoon Salt (coarse sea salt preferred)
The Braising Liquid
- 1/2 cup Light Soy Sauce (for saltiness and depth)
- 1/3 cup Dark Soy Sauce (primarily for the rich mahogany color)
- 80-100 grams Rock Sugar (provides a clearer gloss than granulated sugar)
- 1/2 cup Shaoxing Rice Wine (high quality aged wine)
- 50 grams Ginger (sliced into thick coins)
- 4-5 stalks Scallions (tied into a knot)
- 3 pieces Star Anise
- 1 piece Cinnamon Stick (Cassia bark is more authentic)
- 2 pieces Bay Leaves
- 4-6 cups Water (enough to submerge half the duck)
For Finishing
- 1 teaspoon Sesame Oil (for a final aromatic sheen)
- 1 sprig Fresh Cilantro (for garnish)
π¨βπ³ Instructions
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1
Prepare the duck by removing any excess fat from the cavity and neck area. Rinse thoroughly and pat the skin completely dry with paper towels.
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2
Rub the entire duck (inside and out) with 1 tablespoon of salt and 1/4 cup of Shaoxing wine. Let it marinate at room temperature for 30 minutes to neutralize gamey odors.
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3
Blanch the duck: In a large pot of boiling water, carefully submerge the duck for 3-5 minutes. This tightens the skin and removes impurities. Drain and rinse with cold water.
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4
In a large, heavy-bottomed pot or a traditional wok, add a tablespoon of oil and lightly sautΓ© the ginger slices, scallion knot, star anise, cinnamon, and bay leaves until fragrant.
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5
Add the rock sugar to the pot, stirring over medium heat until it begins to melt and turn a light amber color.
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6
Pour in the light soy sauce, dark soy sauce, and the remaining 1/2 cup of Shaoxing wine. Bring to a simmer.
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7
Place the duck into the pot, breast side down. Pour in enough water so the liquid reaches about halfway up the side of the duck.
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8
Bring the liquid to a boil, then immediately reduce the heat to low. Cover with a tight-fitting lid and simmer gently for 45 minutes.
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9
Carefully flip the duck over to the back side. Continue to simmer, covered, for another 40-45 minutes. Periodically spoon the braising liquid over the exposed parts of the duck.
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10
Check for doneness: A skewer inserted into the thickest part of the thigh should meet little resistance, and juices should run clear.
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11
Remove the lid and turn the heat up to medium-high. This is the 'ζΆζ±' (shΕu zhΔ«) or reduction phase. Frequently ladle the sauce over the duck as it thickens into a syrupy glaze.
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12
Once the sauce has reduced by two-thirds and the duck is coated in a dark, shimmering glaze, turn off the heat. Stir in the sesame oil for extra shine.
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13
Carefully remove the duck and let it rest for at least 15-20 minutes before carving. This ensures the juices redistribute and the skin sets.
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14
Carve the duck into bite-sized pieces (Chinese style, through the bone) or slice the meat off. Arrange on a platter and drizzle generously with the remaining thickened sauce from the pot.
π‘ Chef's Tips
Always use rock sugar instead of granulated sugar; it provides a unique translucent sheen that is essential for authentic Zhejiang 'Red Braising'. If the duck skin is very fatty, you can prick it slightly with a needle before blanching to help the fat render out during the long simmer. Don't rush the reduction phase at the end; this is where the flavor intensifies and the color transforms into that iconic deep mahogany. If you have time, let the duck air-dry for an hour after blanching but before braising to help the skin absorb the sauce more effectively. For a more complex flavor, you can add a small piece of dried tangerine peel (Chenpi) to the braising liquid.
π½οΈ Serving Suggestions
Serve with steamed Longjing (Dragon Well) tea to cleanse the palate between rich bites. Accompany with a side of bok choy or gai lan blanched with a little garlic to provide a crisp, fresh contrast. Pair with fluffy white jasmine rice to soak up the exquisite soy-based gravy. A side of pickled radishes or cucumbers helps cut through the richness of the duck fat. For a traditional touch, serve alongside a small dish of the reduced braising liquid for extra dipping.