Ingredients & Substitutes

Instructions

1. 1

   Sear 1.5 kg of duck pieces in 2 tablespoons of vegetable oil in a large pot over medium-high heat until the skin is golden brown on all sides.

2. 2

   Add 50 grams of sliced fresh ginger, 4 minced cloves of garlic, 3 bruised stalks of lemongrass, and 10 grams of dried tangerine peel to the pot, stirring constantly for 2 minutes until fragrant.

3. 3

   Pour in 100 ml of light soy sauce and 50 ml of Shaoxing rice wine, stirring well to coat the duck pieces thoroughly.

4. 4

   Add 2 tablespoons of rock sugar and 1 liter of hot water or chicken broth to the pot, ensuring the duck is mostly submerged in the liquid.

5. 5

   Bring the liquid to a boil, then reduce the heat to low, cover the pot tightly, and simmer gently for 1 hour and 30 minutes, or until the duck is very tender.

6. 6

   Remove the lid from the pot, increase the heat to medium, and continue to simmer for an additional 15-20 minutes, allowing the sauce to reduce and thicken slightly.

7. 7

   Adjust the seasoning if necessary, then garnish with 2 sliced spring onions before serving this flavorful braised duck.