Braised Duck Wings with Potatoes in Chinese Bean Sauce
Tender duck wings braised with buttery potatoes in a rich, savory Chinese bean sauce. The duck gets golden and crispy before slow simmering, creating layers of flavor that pair perfectly with the soft, sauce-soaked potatoes.
Story
This classic Cantonese dish brings together two beloved ingredients—duck wings and potatoes—locked together in a deeply flavored sauce. The key is getting a nice golden sear on the duck first, then letting everything bubble together until the potatoes absorb all that savory goodness.
Ingredients
duck wings
500g (about 4-5 wings)
waxy potatoes
3 medium, quartered
Chinese bean sauce (zhu hou jiang)
3 tablespoons
ginger
4 slices
cooking wine (shaoxing)
3 tablespoons
vegetable oil
2 tablespoons
light soy sauce
1 tablespoon
dark soy sauce
1 teaspoon (for color)
sugar
1 teaspoon
water
1 cup
green onions
2 stalks, for garnish
Instructions
1
Parboil the potatoes
Cut potatoes into large chunks, about 1.5 inches each. Place in a pot, cover with cold salted water, and bring to a boil. Cook for 12-15 minutes until just tender when pierced with a fork—they should still hold their shape. Drain and set aside.
2
Sear the duck wings
Pat duck wings completely dry with paper towels—this is crucial for getting them crispy. Heat oil in a wide pan or wok over medium-high heat. Add ginger slices and let them sizzle for 30 seconds until fragrant. Lay duck wings in a single layer and cook without moving for 4-5 minutes until the skin turns deep golden brown. Flip and cook another 3-4 minutes. Pour in the cooking wine, watching it sizzle vigorously, then cover and cook for 1 minute.
3
Build the braising liquid
Add the Chinese bean sauce, light soy sauce, dark soy sauce, and sugar to the pan. Stir everything together until the sauce turns a rich, glossy mahogany color. Pour in the water and bring to a gentle simmer.
4
Braise until tender
Add the par-cooked potatoes to the pan, nestling them among the duck wings. Reduce heat to low, cover, and let everything braise for 25-30 minutes. Occasionally spoon the sauce over the tops to build flavor. The sauce should thicken and coat everything beautifully.
5
Finish and serve
Once the sauce has reduced to a thick, glossy coating and the duck wings are tender when pierced, remove from heat. Garnish with chopped green onions. Serve hot over steamed rice, spooning extra sauce over the top.
