Five-Spice Cured Duck with Baby Potatoes
Tender duck leg and savory cured pork are braised with golden baby potatoes in a fragrant five-spice sauce. A comforting one-pan dish with rich, smoky flavors perfect for cold weather meals.
Story
This rustic dish combines the deep, smoky flavor of Chinese cured meat with tender duck and buttery potatoes. The five-spice blend adds warmth without overwhelming heat, while slow braising ensures everything becomes melt-in-your-mouth tender.
Ingredients
baby potatoes, halved
8-10 pieces
duck leg, bone-in
1 large (about 300g)
cured pork belly (lap cheong)
100g
vegetable oil
3 tablespoons
ginger, sliced
3 pieces
garlic cloves, crushed
3 cloves
scallions, cut into sections
2 stalks
five-spice powder
1 teaspoon
light soy sauce
2 tablespoons
dark soy sauce
1 tablespoon
rice wine
1 tablespoon
water
1 cup
salt
to taste
white pepper
a pinch
Instructions
1
Prep the proteins
Cut the duck leg into 2-inch pieces, keeping the bone in for extra flavor. Cut the cured pork belly into similar-sized chunks. This allows both meats to cook evenly and develop their flavors together.
2
Sear the potatoes
Heat oil in a wide pan over medium-high heat. Add the halved potatoes cut-side down and fry until golden brown, about 4-5 minutes. Remove and set aside. The crispy edges add wonderful texture to the final dish.
3
Brown the meats
In the same pan, add the duck pieces skin-side down. Cook until the skin renders fat and turns golden, about 4 minutes per side. Add the cured pork and cook until slightly caramelized. Work in batches if needed to avoid crowding.
4
Build the aromatics
Push meats to the side, add ginger and garlic to the pan. Stir-fry until fragrant, about 30 seconds. Sprinkle in the five-spice powder and toast briefly until aromatic. Add both soy sauces and rice wine, letting everything bubble up.
5
Braise until tender
Add the seared potatoes back to the pan along with 1 cup of water. Bring to a gentle simmer, then cover and cook for 25-30 minutes until potatoes are completely tender and have absorbed the savory sauce. Stir occasionally.
6
Finish and serve
Uncover and let the sauce reduce until it clings to the ingredients. Season with salt and white pepper to taste. Garnish with scallions and serve hot over steamed rice.
