Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Blanch the 1.5 kg chopped duck pieces in boiling water for 5 minutes, then drain and rinse thoroughly to remove impurities.

2. 2

   Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat, then add the duck pieces and sear until golden brown on all sides.

3. 3

   Add 6 minced cloves of garlic and 3-inch sliced fresh ginger to the pot, stirring for 1 minute until fragrant.

4. 4

   Deglaze the pot with 0.25 cup of Shaoxing wine, scraping any browned bits from the bottom, then add 0.5 cup light soy sauce, 2 tablespoons dark soy sauce, 1 tablespoon rock sugar, 2 star anise pods, 1 cinnamon stick, and 4 cups of chicken broth.

5. 5

   Bring the liquid to a simmer, then add 200 grams of rehydrated shiitake mushrooms and 1 large lotus root sliced into 0.5-inch rounds, ensuring all ingredients are submerged.

6. 6

   Reduce the heat to low, cover the pot tightly, and slow-braise for 3 hours, stirring occasionally, until the duck is exceptionally tender.

7. 7

   Remove the lid, increase heat to medium, and continue to cook for 30 minutes, allowing the sauce to thicken slightly.

8. 8

   Season the braised duck with salt and white pepper to taste before serving hot.