Seasoned Braised Duck
料烧鸭 is a traditional iconic dish from Jiangsu, featuring a glossy, rich reddish sheen, deeply aromatic duck meat, and a balanced sweet-tangy flavor.
Ingredients
Fatty roasted duck meat (sliced along the grain into 3.5 cm long, 2 cm wide, 0.4 cm thick pieces)
350 g
Winter bamboo shoots (sliced)
75 g
Refined salt
5 g
Granulated sugar
30 g
MSG (monosodium glutamate)
3 g
Soy sauce
25 g
Chicken broth
100 g
Aromatic vinegar
15 g
Wet cornstarch (for thickening)
25 g
Peanut oil (heated to 60% hot, about 150°C; 500 g prepared, 50 g actually used)
500 g (50 g actually used)
Cooked duck fat (drizzled in before serving)
25 g
Instructions
1
Preparation
Slice the duck meat along the grain into thin pieces 3.5 cm long, 2 cm wide, and 0.4 cm thick. Cut the winter bamboo shoots into slices and set aside.
2
Blanch in Oil
Heat the wok over high heat, add the peanut oil, and heat to about 150°C (60% hot). Add the bamboo shoot slices to pass through the oil, then pour into a strainer to drain off the oil.
3
Braise and Finish
Keep the wok over high heat, add the bamboo shoot slices along with the refined salt, granulated sugar, MSG, soy sauce, and chicken broth. When the broth comes to a boil, add the duck slices and pour in the aromatic vinegar. Thicken with the wet cornstarch, drizzle in the cooked duck fat, plate up, and serve.
