Ingredients with Measurements:
- 1 whole duck (about 4-5 pounds)
- 2 cups soy sauce
- 1 cup Shaoxing wine
- 1 cup rice vinegar
- 1 cup rock sugar
- 1 cup water
- 1 cinnamon stick
- 3 star anise
- 3 bay leaves
- 1 tablespoon Sichuan peppercorns
- 1 tablespoon ginger, sliced
- 1 tablespoon garlic, sliced
- 1 scallion, cut into 2-inch pieces
- 1 teaspoon salt
Special equipment needed:
- Large steamer
- Kitchen twine
Step-by-step instructions:
1. Rinse the duck inside and out with cold water and pat dry with paper towels.
2. In a large pot, combine the soy sauce, Shaoxing wine, rice vinegar, rock sugar, water, cinnamon stick, star anise, bay leaves, Sichuan peppercorns, ginger, garlic, scallion, and salt. Bring to a boil over high heat, stirring occasionally to dissolve the sugar and salt. Remove from heat and let cool to room temperature.
3. Stuff the duck with the scallion pieces and tie the legs together with kitchen twine.
4. Place the duck in a large bowl and pour the cooled soy sauce mixture over it, making sure it is completely submerged. Cover with plastic wrap and marinate in the refrigerator for at least 24 hours, turning the duck occasionally.
5. Remove the duck from the marinade and discard the marinade. Place the duck in a large heatproof dish that fits inside a steamer basket.
6. Fill a large pot with water and bring to a boil over high heat. Place the steamer basket over the pot and cover with a lid. Steam the duck for 2-3 hours, or until the meat is tender and the skin is shiny and golden brown.
7. Remove the duck from the steamer and let cool for 10-15 minutes before carving.
Time:
Preparation time: 30 minutes
Marinating time: 24 hours
Cooking time: 2-3 hours
5. Temperature:
Steaming temperature: 212°F (100°C)
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 500
Fat: 20g
Protein: 60g
Carbohydrates: 10g
Sodium: 3000mg
Substitutions for ingredients:
- If you can't find rock sugar, you can use regular granulated sugar instead.
- If you don't have Shaoxing wine, you can use dry sherry or rice wine vinegar.
- If you don't have Sichuan peppercorns, you can use black peppercorns instead.
Variations:
- You can add other aromatics to the marinade, such as orange peel, lemongrass, or dried chilies.
- You can use this marinade for other meats, such as chicken or pork.
Tips and tricks:
- Make sure the duck is completely submerged in the marinade to ensure even flavor.
- Use a meat thermometer to check the internal temperature of the duck. It should be at least 165°F (74°C) in the thickest part of the meat.
- Let the duck rest for a few minutes before carving 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 the duck, place it in a steamer basket and steam for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the duck on a platter with some of the marinade sauce drizzled over the top. Garnish with sliced scallions and cilantro.
Garnishes:
Sliced scallions and cilantro.
Pairings:
This dish pairs well with steamed rice and stir-fried vegetables.
Suggested side dishes:
Steamed rice and stir-fried vegetables.
Troubleshooting advice:
- If the skin is not crispy enough, you can broil it in the oven for a few minutes before serving.
- If the meat is tough, it may not have been cooked long enough. Make sure to check the internal temperature with a meat thermometer.
Food safety advice:
- Make sure to handle the duck and marinade with clean hands and utensils to prevent contamination.
- Store leftover duck in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Hangzhou-style duck pickled in soy sauce is a traditional Chinese dish that originated in Hangzhou, a city in eastern China. It is known for its tender meat and flavorful marinade.
Flavor profiles:
This dish has a savory, umami flavor from the soy sauce and a hint of sweetness from the rock sugar. The aromatics add depth and complexity to the marinade.
Serving suggestions:
Serve this dish as a main course for a special occasion or family dinner.
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Region: Chinese