Ingredients with Measurements:
- 1 whole duck (about 4-5 pounds)
- 1 cup soy sauce
- 1 cup water
- 1/2 cup Shaoxing wine
- 1/2 cup sugar
- 1/4 cup dark soy sauce
- 1/4 cup rice vinegar
- 6 cloves garlic, crushed
- 2-inch piece ginger, sliced
- 2 green onions, cut into 2-inch pieces
- 1 cinnamon stick
- 2 star anise
- 1 teaspoon Sichuan peppercorns
- 1/4 teaspoon five-spice powder
Special equipment needed:
- Large pot
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Rinse the duck inside and out, and pat dry with paper towels.
2. In a large pot, combine soy sauce, water, Shaoxing wine, sugar, dark soy sauce, rice vinegar, garlic, ginger, green onions, cinnamon stick, star anise, Sichuan peppercorns, and five-spice powder. Bring to a boil over high heat, stirring to dissolve the sugar.
3. Add the duck to the pot, breast side down. Reduce the heat to low, cover the pot, and simmer for 30 minutes.
4. Turn the duck over and simmer for another 30 minutes.
5. Remove the duck from the pot and let it cool.
6. Preheat the oven to 375°F.
7. Place the duck in a baking dish and pour the sauce over it.
8. Cover the dish with aluminum foil and bake for 30 minutes.
9. Remove the foil and bake for another 15-20 minutes, or until the skin is crispy and browned.
10. Let the duck rest for 10 minutes before carving.
- Time:
Preparation time: 30 minutes
- Cooking time: 1 hour 30 minutes
5. Temperature:
- Simmering: low heat
- Baking: 375°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450 per serving
- Fat: 20g
- Protein: 50g
- Carbohydrates: 10g
- Fiber: 0g
- Sugar: 9g
- Sodium: 2000mg
Substitutions for ingredients:
- If you can't find Shaoxing wine, you can use dry sherry or rice wine.
- If you don't have dark soy sauce, you can use regular soy sauce.
- If you don't have rice vinegar, you can use apple cider vinegar or white vinegar.
- If you don't have Sichuan peppercorns, you can use black peppercorns.
Variations:
- You can add vegetables like carrots, onions, and potatoes to the pot to make a one-pot meal.
- You can use chicken instead of duck.
- You can add more or less sugar depending on your taste.
Tips and tricks:
- Make sure to rinse the duck well before cooking to remove any impurities.
- Use a sharp knife to carve the duck.
- You can save the leftover sauce and use it as a marinade or dipping sauce.
Storage instructions:
- Store the leftover duck and sauce in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the duck, place it in a baking dish and cover with foil. Bake at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the duck on a platter with the sauce drizzled over it.
- Garnish with sliced green onions and cilantro.
Garnishes:
- Sliced green onions
- Cilantro
Pairings:
- Steamed rice
- Stir-fried vegetables
- Chinese pickles
Suggested side dishes:
- Steamed bok choy
- Stir-fried green beans
- Egg fried rice
Troubleshooting advice:
- If the skin is not crispy enough, you can broil the duck for a few minutes at the end of baking.
Food safety advice:
- Make sure to cook the duck to an internal temperature of 165°F to ensure it's safe to eat.
Food history:
- Hangzhou-style duck is a famous dish from Hangzhou, a city in eastern China. It's known for its tender meat and savory sauce.
Flavor profiles:
- The duck is savory, sweet, and slightly tangy from the soy sauce and vinegar. The spices add warmth and depth of flavor.
Serving suggestions:
- Serve the duck as a main course for a special occasion or family dinner.
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Region: Chinese