Suzhou Braised Duck

Name: Suzhou Braised Duck
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Cuisine: Chinese
Ingredients: 20 (each weighing 2000 g) Female duck (cleaned, feet removed); 7500 g Pork back fat (scraped clean); 1000 g Shaoxing wine; 750 g Refined salt; 800 g Soy sauce; 1500 g Crushed rock sugar; 300 g White sugar; 750 g Red yeast rice powder; 200 g Scallion knots; 200 g Ginger chunks; 300 g Cassia bark; 250 g Water starch slurry; 300 g Star anise; 250 g Sesame oil

A classic Suzhou summer cold dish: glossy reddish-brown in color, with rich yet non-greasy skin, tender meat, and a savory, aromatic flavor.

3 hours

Easy

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Ingredients

Female duck (cleaned, feet removed) 20 (each weighing 2000 g)

Pork back fat (scraped clean) 7500 g

Shaoxing wine 1000 g

Refined salt 750 g

Soy sauce 800 g

Crushed rock sugar 1500 g

White sugar 300 g

Red yeast rice powder 750 g

Scallion knots 200 g

Ginger chunks 200 g

Cassia bark 300 g

Water starch slurry 250 g

Star anise 300 g

Sesame oil 250 g

Instructions

Step 1

Place the cleaned young duck with feet removed and the scraped-clean pork back fat in a pot lined with a bamboo mat at the bottom. Pour in water, cover the pot, place over high heat and bring to a boil, then skim off the foam. Add the red yeast rice powder, soy sauce, refined salt, rock sugar, cassia bark, star anise, scallion knots, and ginger chunks. Press a plate down on the duck to weigh it down, cover, and simmer over medium heat for about 1 hour. Flip the duck over and continue to simmer over medium heat for about another 1 hour. Remove the duck, place it belly-up on a large plate, and let cool.

Step 2

Take 750 g of the strained braising liquid and place it in a pot. Add the white sugar, set over high heat, and reduce until thick and sticky. Thicken with the water starch slurry, drizzle in the sesame oil, transfer to a bowl, and let cool.