Soy Braised Duck Recipe
Ingredients
| Duckling - One 4 1/2 lb (2 kg) (with or without giblets), cleaned thoroughly | ||
| Salt | 2 Teaspoon | |
| Master Gravy - about 2 pints (1.2 Litres) | ||
| Stock | 1 Pint | |
| Spring onions - 3 to 4, each tied into a knot | ||
| Fresh ginger root - 3 to 4 pieces, unpeeled | ||
| Star anise pieces - 5 to 6 | ||
| Cinnamon sticks - 2 to 3 | ||
| Sichuan red peppercorns - 1 tablespoon | ||
| Shao Hsing rice wine or brandy - 4 to 5 tablespoons | ||
| Light soy sauce - 2 to 3 tablespoons | ||
| Rock sugar | 4 Ounce | |
| Chicken pieces - 2 1/2-2 3/4 lb (1.25 kg) (excluding breastmeat) | ||
| Pork spare-ribs - 2 1/2-2 3/4 lb (1.25 kg) | ||
| Water | 12 Pint (Basic Stock :) | |
| Ginger root - 3-4 large pieces, unpeeled and crushed | ||
| Spring onions - 3-4, each tied into a knot | ||
| Dry sherry | 4 Tablespoon (Basic Stock :) | |
| Shin of beef - 1 1/2 lb(750 g), cut into 2-3 long strips | ||
| Spring onions - 2 to 3, each tied into a knot | ||
| Ginger root - 3 to 4 pieces, unpeeled | ||
| Chinese spirit or brandy - 3 to 4 tablespoons | ||
| Salt | 1 Teaspoon (Master Gravy:) | |
| Light soy sauce | 4 Tablespoon (Master Gravy:) | |
| Dark soy sauce | 3 Tablespoon (Master Gravy:) | |
| Five spice powder | 1 Tablespoon (Master Gravy:) | |
| Rock sugar | 4 Ounce (Master Gravy:) | |
| Stock | 2 1/2 Pint (Master Gravy:) | |
Directions
MAKING
Basic Stock : 1) Trim off the excess fat from the chicken pieces and pork spare-ribs.
2) In a large pot, place the chicken and pork with the cold water, ginger and spring onions.
3) Bring to a boil and skim off the surface scum.
4) Then simmer, uncovered over a low heat for at least 2-3 hours, until the liquid is reduced by about 1/3.
5) Strain the stock, discard the chicken and pork pieces, ginger and spring onions.
6) Stir in the wine, return to a boil and simmer for 2-3 minutes. Stock is ready for use.
7) Master Gravy : In a pot, place the beef with the spring onions, ginger, brandy and basic stock.
8) Bring to a boil, skim off the surface scum, simmer, covered over a low heat for 20-25 minutes.
9) Stir in the salt, soy sauces, spice and sugar, return to a boil, then simmer, covered for another 25-30 minutes.
10) Remove the beef, allow to cool and thinly slice the beef across the grain and serve.
11) Strain the 'gravy', allow to cool and then refrigerate and used later as a 'Master Gravy'.
12) Soy Braised Duck : In a pot, blanch the duck in boiling water, remove and rinse in cold water.
13) Pat dry the duck with kitchen paper and rub the cavity with salt.
14) Bring the 'Master Gravy' with stock or water to a boil, add the duck (with giblets, if using), spring onion knots, ginger, spices, wine, soy sauce and sugar.
15) Bring to a boil, then simmer, covered over a low heat for 45-50 minutes.
16) Allow the duck to cool in the liquid for 2-3 hours or longer.
17) Remove the duck, drain, then chop the meat into small bite-sized pieces.
18) Strain the gravy, reserve spoon about 2-3 tablespoons for the duck and refrigerate the rest when cool for future use.
SERVING
19) Arrange the duck on a platter, spoon over about 2-3 tablespoons gravy and serve the Soy Braised Duck immediately.
Basic Stock : 1) Trim off the excess fat from the chicken pieces and pork spare-ribs.
2) In a large pot, place the chicken and pork with the cold water, ginger and spring onions.
3) Bring to a boil and skim off the surface scum.
4) Then simmer, uncovered over a low heat for at least 2-3 hours, until the liquid is reduced by about 1/3.
5) Strain the stock, discard the chicken and pork pieces, ginger and spring onions.
6) Stir in the wine, return to a boil and simmer for 2-3 minutes. Stock is ready for use.
7) Master Gravy : In a pot, place the beef with the spring onions, ginger, brandy and basic stock.
8) Bring to a boil, skim off the surface scum, simmer, covered over a low heat for 20-25 minutes.
9) Stir in the salt, soy sauces, spice and sugar, return to a boil, then simmer, covered for another 25-30 minutes.
10) Remove the beef, allow to cool and thinly slice the beef across the grain and serve.
11) Strain the 'gravy', allow to cool and then refrigerate and used later as a 'Master Gravy'.
12) Soy Braised Duck : In a pot, blanch the duck in boiling water, remove and rinse in cold water.
13) Pat dry the duck with kitchen paper and rub the cavity with salt.
14) Bring the 'Master Gravy' with stock or water to a boil, add the duck (with giblets, if using), spring onion knots, ginger, spices, wine, soy sauce and sugar.
15) Bring to a boil, then simmer, covered over a low heat for 45-50 minutes.
16) Allow the duck to cool in the liquid for 2-3 hours or longer.
17) Remove the duck, drain, then chop the meat into small bite-sized pieces.
18) Strain the gravy, reserve spoon about 2-3 tablespoons for the duck and refrigerate the rest when cool for future use.
SERVING
19) Arrange the duck on a platter, spoon over about 2-3 tablespoons gravy and serve the Soy Braised Duck immediately.
Chef
