| Prep: 20 mins | Cook: 3 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 500 | 30g | 10g | 20g |
| sugars | fibre | protein | salt |
| 12g | 1g | 45g | 2g |
Why I Love Taiwanese Braised Duck
As I take a slight departure from my hearty Southern roots to take you on a culinary journey to the heart of Taiwan, I bring you one of my personal favorites, the incredibly flavorful Braised Duck. This fusion of exotic spices, aromatics, and tender duck meat creates a symphony of flavors that’s sure to make your taste buds dance. Take a peek at the beautiful dish below, sure to entice any foodie at first glance.
Exploring New Flavors
While I adore my Southern comfort foods and coastal seafood dishes, I believe it’s important as a chef to continuously explore and grow, tasting and experimenting with a diversity of flavors from around the globe. That’s how I stumbled upon this extraordinary Taiwanese Braised Duck recipe, which bears a beautiful resemblance to a beloved slow-cooked, Southern duck recipe, but with an unmatchable Asian spin.
I must thank Gordon Ramsay for inspiring me to venture beyond the familiar, and explore the exciting world of international cuisines. His enthusiasm for global flavors has undoubtedly influenced my culinary journey and creations like this one.
A Match Made in Taste Heaven
Despite being a Taiwanese dish, this Braised Duck has a rich, hearty quality that echoes comforting Southern meals. Imagine pairing this with a chilled glass of Chenin Blanc or a light and citrusy Viognier; the combination would be nothing short of heavenly. If you are thinking about what to serve alongside this wonder, a simple stir-fried bok choy or a clear soup with hand-pulled noodles would do great justice.
When I prepare Braised Duck, the unique blend of ingredients like soy sauce, rice wine, star anise, dried red chili, ginger, and tangerine peel, infuse this dish with an incomparable depth of flavor. These quintessential Asian pantry ingredients create an intricate play of sweet, savory, and subtly spicy notes. At the same time, traditional Southern cooking techniques such as slow-braising help render the duck meat succulent and imbues it with a richness that’s hard to resist.
So whether you’re a fan of Southern cuisine or seeking to enchant your palate with exotic flavors, this Taiwanese Braised Duck is a recipe you’ll find yourself falling in love with. Embark on this culinary journey and let your kitchen be filled with the aroma of sublime delicacy. As for me, every time I prepare this dish, it feels like I’m creating a beautiful blend of tribute, an ode to my Southern roots with a dash of global exploration.
What You’ll Need
- 1 whole duck, around 4lbs
- 1 cup of soy sauce
- 1 cup of rice wine
- 2 cups of water
- 1 cup of rock sugar
- 6 cloves of garlic, smashed
- 2 pieces of star anise
- 1 piece of cinnamon stick
- 6 pieces of dried red chili
- 1/4 cup of sliced ginger
- 1 bunch of green onions, cut into pieces
- 1 piece of dried tangerine peel
- 6 hard-boiled eggs, peeled
Method
Step One
Firstly, clean the duck well and pat it dry. Make sure to remove any leftover feathers on the duck.
Step Two
Heat a large wok or pot over medium heat. Once hot, add the rock sugar. Allow the sugar to melt and caramelize until it turns to a dark caramel color. Be careful not to burn the sugar.
Step Three
Next, put the duck into the pot. Increase the heat to high and cook the duck until it turns golden brown on all sides. This process will take about 10-15 minutes. Once done, remove the duck and place it to the side.
Step Four
Lower the heat to medium again, then add the garlic, star anise, cinnamon stick, dried red chili, sliced ginger, green onions, and dried tangerine peel into the wok. Stir these ingredients and cook until fragrant.
Step Five
Return the duck to the pot, then add the soy sauce, rice wine, and water. Turn the heat down to low, cover the pot, and allow the duck to braise for about 2 hours. Ensure to turn the duck occasionally so that it gets evenly cooked and colored.
Step Six
Halfway through the braising process, add the hard-boiled eggs into the pot. Let them cook in the sauce alongside the duck for the rest of the cooking time. This will allow the eggs to soak up the flavors of the sauce.
Step Seven
After two hours, the duck should be tender and the flavors well developed. You can adjust the seasoning to taste. Switch off the heat and give the duck a few more minutes to rest in its juices before serving.
Step Eight
To serve, cut the duck into pieces, spoon some sauce over the top, and garnish with the braised eggs. Enjoy your Braised Duck with a side of steamed rice or vegetables.
