Ingredients with Measurements:
- 1 whole duck (about 4-5 pounds)
- 2 cups soy sauce
- 2 cups water
- 1 cup Shaoxing wine
- 1 cup rock sugar
- 1 cup sliced ginger
- 1 cup sliced scallions
- 1 cinnamon stick
- 1 star anise
- 1 tablespoon Sichuan peppercorns
- 1 tablespoon black peppercorns
- 1 tablespoon fennel seeds
- 1 tablespoon coriander seeds
- 1 tablespoon dried orange peel
Special equipment needed:
- Large pot or Dutch oven
- Kitchen twine
- Cheesecloth
Step-by-step instructions:
1. Rinse the duck inside and out, and pat dry with paper towels.
2. In a large pot or Dutch oven, combine the soy sauce, water, Shaoxing wine, rock sugar, ginger, scallions, cinnamon stick, star anise, Sichuan peppercorns, black peppercorns, fennel seeds, coriander seeds, and dried orange peel. Bring to a boil over high heat.
3. Tie the legs together with kitchen twine, and stuff the duck with the cheesecloth.
4. Carefully lower the duck into the pot, breast side down. The liquid should cover the duck completely. If not, add more water.
5. Bring the liquid back to a boil, then reduce the heat to low and simmer for 1 hour.
6. Carefully flip the duck over, breast side up, and continue to simmer for another hour.
7. Turn off the heat and let the duck cool in the liquid for 30 minutes.
8. Remove the duck from the liquid and let it cool completely on a wire rack.
9. Once the duck is cool, cut it into serving pieces and arrange on a platter.
10. Strain the liquid through a fine-mesh sieve and discard the solids. Pour the liquid over the duck.
11. Cover the platter with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.
Time:
Preparation time: 30 minutes
Cooking time: 2 hours
5. Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 500 per serving
Fat: 25g
Protein: 50g
Carbohydrates: 10g
Sodium: 3000mg
Substitutions for ingredients:
- Chicken can be used instead of duck.
- Brown sugar can be used instead of rock sugar.
- Any type of citrus peel can be used instead of dried orange peel.
Variations:
- Add sliced garlic to the liquid for extra flavor.
- Use different spices, such as cloves, cardamom, or bay leaves.
- Add vegetables, such as carrots, celery, or onions, to the liquid.
Tips and tricks:
- Use a large pot or Dutch oven that can fit the duck comfortably.
- Make sure the liquid covers the duck completely.
- Let the duck cool completely before cutting it into serving pieces.
- Serve with steamed rice and vegetables.
Storage instructions:
Store the leftover duck and liquid in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the duck and liquid in a pot and heat over low heat until warmed through.
Presentation ideas:
Arrange the duck pieces on a platter and pour the liquid over them. Garnish with sliced scallions and cilantro.
Garnishes:
Sliced scallions and cilantro
Pairings:
Steamed rice and vegetables
Suggested side dishes:
Steamed bok choy or broccoli
Troubleshooting advice:
- If the liquid is too salty, dilute it with more water.
- If the duck is not cooked through, simmer for an additional 30 minutes.
Food safety advice:
- Make sure the duck is cooked to an internal temperature of 165°F.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Boiled Hangzhou-Style Duck Pickled in Soy Sauce is a traditional Chinese dish that originated in Hangzhou, a city in eastern China. It is a popular dish during the Chinese New Year and other festive occasions.
Flavor profiles:
Salty, sweet, savory, and slightly spicy
Serving suggestions:
Serve the duck as a main dish with steamed rice and vegetables.
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Region: Chinese