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Braised Duck with Soy Sauce
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Braised Duck with Soy Sauce
Indulge in the rich flavors of this classic Chinese dish, Braised Duck with Soy Sauce. This recipe features tender and juicy duck leg, slow-cooked in a mixture of aromatic spices and savory soy sauce, resulting in a deep, velvety sauce that complements the crispy skin perfectly. Serve with steamed vegetables and fluffy rice for a well-rounded meal. Perfect for special occasions or cozy nights in, this recipe is sure to impress your family and friends. With a combination of Asian-inspired flavors and French braising techniques, this dish is a true culinary delight.
Time Cook
30
Level
Intermediate
Calories
540
Allergens
Soy, Gluten
Ingredients
4 pieces
Duck legs
240 Calories
1/4 cup
Soy sauce
50 Calories
1/4 cup
Shaoxing wine
50 Calories
2 tablespoons
Brown sugar
30 Calories
2 inches
Ginger
10 Calories
3 cloves
Garlic
15 Calories
1 teaspoon
Five-spice powder
5 Calories
2 tablespoons
Sesame oil
20 Calories
4 stalks
Scallions
20 Calories
Step-by-Step Instructions
1
Preheat your oven to 300°F (150°C). Rinse the duck legs and pat them dry with paper towels. Season the duck legs with salt and five-spice powder.
2
In a large Dutch oven or oven-safe pot, heat 2 tablespoons of sesame oil over medium-high heat. Sear the duck legs until they are golden brown on all sides, about 5-7 minutes per side. Remove the duck legs from the pot and set them aside.
3
In the same pot, add the remaining 2 tablespoons of sesame oil over medium heat. Add the sliced ginger and cook until fragrant, about 1 minute. Add the garlic and cook for an additional minute.
4
Add the soy sauce, Shaoxing wine, and brown sugar to the pot. Stir to combine and bring the mixture to a boil. Return the duck legs to the pot and spoon some of the sauce over them.
5
Cover the pot with a lid and transfer it to the preheated oven. Braise the duck legs for 2-1/2 to 3 hours, or until they are tender and the meat is falling off the bone.
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Where cooking meets life and technology.
© 2025 Cooklaif