Braised Duck with Young Ginger

Name: Braised Duck with Young Ginger
Total time: 1 h 50 min
Ingredients: 1 whole duck (about 4-5 lbs) duck, halved or quartered; 5-6 ounces, thinly sliced young ginger; 3 tablespoons light soy sauce; 1 tablespoon oyster sauce; 1 tablespoon rock sugar or brown sugar; 2 tablespoons cooking wine (Shaoxing); a pinch black pepper; a pinch fennel seeds; 2 tablespoons vegetable oil; 2 stalks, for garnish green onions

A tender duck dish braised with aromatic young ginger, featuring a savory-sweet marinade that infuses the meat with deep flavor. The嫩姜 (tender ginger) adds a mild, fresh heat that balances the rich duck.

1h 50m

Medium

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This classic Cantonese comfort dish uses young ginger (嫩姜), which is milder and juicier than mature ginger. The long marination time is essential—overnight yields the most flavorful results.

Ingredients

duck, halved or quartered 1 whole duck (about 4-5 lbs)

young ginger 5-6 ounces, thinly sliced

light soy sauce 3 tablespoons

oyster sauce 1 tablespoon

rock sugar or brown sugar 1 tablespoon

cooking wine (Shaoxing) 2 tablespoons

black pepper a pinch

fennel seeds a pinch

vegetable oil 2 tablespoons

green onions 2 stalks, for garnish

Instructions

Season the duck

Rinse the duck pieces and pat completely dry. In a bowl, combine soy sauce, oyster sauce, sugar, cooking wine, black pepper, and fennel seeds. Add the duck and turn to coat evenly. Cover and refrigerate for at least 6 hours, preferably overnight.

Prepare the ginger

Scrub the young ginger well under running water. Trim off any tough ends, then slice into thin rounds or strips. The thin cuts will melt into the sauce during cooking.

Sear the duck

Heat oil in a wide Dutch oven or heavy pot over medium-high heat. Working in batches, sear the duck pieces skin-side down until golden brown, about 4-5 minutes per side. Remove and set aside.

Braise until tender

Pour off excess fat, leaving about 2 tablespoons in the pot. Add the ginger slices and stir-fry for 1 minute until fragrant. Return the duck to the pot, pour in the remaining marinade, and add water to nearly cover the meat. Bring to a gentle simmer.

Finish and serve

Cover and cook on low heat for about 1.5 hours, turning the duck halfway through, until the meat is fork-tender and the sauce has thickened. Garnish with sliced green onions and serve over steamed rice.