Soy and Star Anise Braised Duck
Ingredients
- 1.2 kgSmoked duck breast (cut into pieces)
- 4 pcGarlic (crushed)
- 3 pcstar anise
- 1 pcCinnamon stick
- 100 mlsoy sauce
- 50 mlrice wine
- 2 tbspBrown sugar
- 2 tbspPeanut oil
- 500 mlMineral water
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced for garnish)
- 30 gFresh ginger (peeled and thinly sliced)
- 2 tbspDark soy sauce
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat gently in a pan with a splash of water.
