Soy and Star Anise Braised Duck

Tender meat that falls off the bone, infused with a dark, fragrant juice. The skin is glazed and glossy, with the scent of star anise filling the room.

• Prep time: 20 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 617
• Protein: 61 g
• Carbs: 26 g
• Fat: 24 g

Ingredients

• 1.2 kg Smoked duck breast ( cut into pieces )
• 4 piece Garlic ( crushed )
• 3 piece star anise
• 1 piece Cinnamon stick
• 100 ml soy sauce
• 50 ml rice wine
• 2 tbsp Brown sugar
• 2 tbsp Peanut oil
• 500 ml Mineral water
• 2 piece Spring onion, sauté/poêlé sans matière grasse optional ( sliced for garnish )
• 30 g Fresh ginger ( peeled and thinly sliced )
• 2 tbsp Dark soy sauce

Instructions

1. Browning the duck

   In a hot casserole with peanut oil, place the duck pieces skin-side down. Let the fat melt and brown until the skin is well-colored and crispy. Remove excess fat if necessary.

2. Toasting the aromatics

   Add the crushed garlic, fresh ginger, star anise, and cinnamon stick. When the spices start to smell strong and the garlic is golden, pour in the brown sugar to lightly caramelize the meat.

3. Deglazing and braising

   Deglaze with the rice wine, soy sauce, and dark soy sauce, scraping the bottom well to release the juices. Pour in the mineral water. Bring to a simmer, cover, and cook over low heat. The meat should become very tender.

4. Reducing the glaze

   Remove the lid and increase the heat. Regularly baste the duck with the cooking juices. The sauce should reduce until it coats the back of a spoon and becomes syrupy.

Chef's tips

• Don't prick the duck skin, let the fat render naturally.
• If the sauce reduces too quickly, add a splash of water.
• Baste the meat constantly at the end of cooking to achieve that glossy finish.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat gently in a pan with a splash of water.