Shanghai Duck
Submitted by froggchik
Shanghai-style braised duck simmered for two hours in dark and light soy sauce with star anise, ginger, and scallions, then honey-glazed and roasted until the skin crackles. Chopworthy.
YIELD
8 servingsPREP
20 minCOOK
120 minREADY
140 minThis Shanghai classic is a two-act showstopper. First, a whole duck braises low and slow in a fragrant pool of dark soy, light soy, sugar, star anise, ginger, and scallions. Two hours of gentle simmering turns the meat fall-off-the-bone tender.
Then comes the finale. A rubdown with honey and a blast in a hot oven crisps the skin into a lacquered, crackling shell. Chopped into bite-sized pieces and served with the braising liquid as a dipping sauce, it’s the kind of dish that makes a table go quiet.
The braising liquid is liquid gold. Don’t you dare pour it down the drain.
Chef Tips
- Turn the duck every 30 minutes during braising so both sides absorb the soy and spices evenly
- Use both dark and light soy sauce; dark adds color and sweetness, light adds the salt and savoriness
- Apply the honey in a thin, even layer so the skin crisps without burning
- Chop through the bone with a sharp cleaver for authentic Chinese-style presentation
Ingredients
Directions
Put the scallions, star anise and gingerroot in a heavy pot.
Place the duck, breast sideup in the pot.
Mix the remaining ingredients and pour over the duck.
Cover and bring to a boil.
Simmer for about two hours or until tender, turning every half-hour.
Remove duck from pan and place on a shallow dish, rub honey on duck, place duck in a 400℉ (200℃) oven just until crispy, not too long.
Remove and chop into small pieces.
Reserve liquid and serve at the table as a sauce.
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