Ingredients with Measurements:
- 1 whole duck (about 4-5 lbs)
- 1 cup soy sauce
- 1 cup rice wine
- 1 cup water
- 1 cup sugar
- 1/2 cup dark soy sauce
- 1/2 cup rice vinegar
- 1/4 cup ginger, sliced
- 1/4 cup garlic, sliced
- 2 cinnamon sticks
- 2 star anise
- 2 bay leaves
- 1 tsp Sichuan peppercorns
- 1 tsp salt
- 1/4 cup scallions, chopped
- 1/4 cup cilantro, chopped
- 1/4 cup sesame oil
Special equipment needed:
- Grill
- Large pot or Dutch oven
- Tongs
- Basting brush
Step-by-step instructions:
1. Clean the duck and remove any excess fat. Cut into quarters.
2. In a large pot or Dutch oven, combine soy sauce, rice wine, water, sugar, dark soy sauce, rice vinegar, ginger, garlic, cinnamon sticks, star anise, bay leaves, Sichuan peppercorns, and salt. Bring to a boil and then reduce heat to low.
3. Add the duck quarters to the pot and simmer for 45 minutes to 1 hour, or until the duck is cooked through and tender.
4. Remove the duck from the pot and let it cool to room temperature.
5. Preheat the grill to medium-high heat.
6. Brush the duck quarters with sesame oil and grill for 5-7 minutes on each side, or until crispy and browned.
7. Baste the duck with the soy sauce mixture and grill for an additional 1-2 minutes on each side.
8. Remove the duck from the grill and let it rest for 5 minutes.
9. Garnish with chopped scallions and cilantro before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 15 minutes
5. Temperature:
- Grill: medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 600
- Fat: 35g
- Carbohydrates: 24g
- Protein: 45g
Substitutions for ingredients:
- Rice wine can be substituted with dry sherry or white wine.
- Dark soy sauce can be substituted with regular soy sauce and a small amount of molasses or brown sugar.
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
- Sichuan peppercorns can be substituted with black peppercorns.
Variations:
- Add sliced onions or leeks to the soy sauce mixture for extra flavor.
- Use chicken or pork instead of duck.
- Add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Make sure to baste the duck with the soy sauce mixture frequently to keep it moist and flavorful.
- Let the duck rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
- Store leftover duck in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the duck in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the grilled duck on a platter with the soy sauce mixture drizzled over the top.
- Garnish with fresh herbs and sliced vegetables.
Garnishes:
- Chopped scallions
- Chopped cilantro
- Sliced cucumbers
- Sliced carrots
Pairings:
- Steamed rice
- Stir-fried vegetables
- Noodles
Suggested side dishes:
- Steamed bok choy
- Stir-fried green beans
- Fried rice
Troubleshooting advice:
- If the duck is not cooked through after simmering, continue to cook until tender.
- If the duck is too dry after grilling, baste it with more soy sauce mixture.
Food safety advice:
- Make sure to cook the duck to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Hangzhou-style duck pickled in soy sauce is a traditional dish from Hangzhou, China. It is known for its tender and flavorful meat, which is achieved through a combination of simmering and grilling.
Flavor profiles:
- Salty, sweet, savory, and slightly spicy.
Serving suggestions:
- Serve the grilled duck as a main course for a family dinner or special occasion.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese