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Braised Duck Recipe

Braised Duck Recipe

I’ve been making this braised duck for years now, and honestly, it’s one of those dishes that taste way fancier then the effort you actually put in. Slow cooked with soy sauce, ginger, spices and a little Shaoxing wine, the duck turns tender, juicy and full of deep flavours. My whole kitchen smells like a hawker stall when I cook this, and I love it.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 People
Course: Main Course
Cuisine: Chinese, Singaporean, Asian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1 — Whole duck About 2.5–3 lb — cut into quarters
  • 4 — Tbsp — Shaoxing wine Or rice wine / dry sherry
  • 4 — Cups — wate
  • 2 — Tbsp — light soy sauce
  • 2 — Tbsp — dark soy sauce
  • 2 — Tbsp — brown sugar
  • 1 — Stick — cinnamon
  • 3 — Slices — ginger
  • 4 — Cloves — garlic Lightly crushed
  • 1 — Whole — star anise
  • 1 — Tsp — Sichuan peppercorns Optional but I like the tingle
  • 1 — Tsp — white pepper
  • 2 — Stalks — spring onion Cut into sections
  • 1 — Tbsp — oi For browning

Equipment

  • 1 Large pot or Dutch oven Heavy bottom works best
  • 1 Tongs For turning the duck
  • 1 Knife To slice ginger & garli
  • 1 Cutting board Any type
  • Spice bag For holding spices

Method
 

1. Brown the duck:
  1. Heat your pot on medium-low. Place duck pieces skin-side down while the pot is still cold. Let the fat slowly melt out and the skin turn golden. This takes like 10–15 mins. Flip and brown the other side for around 8–10 mins.
2. Pour out excess fat:
  1. Take the duck out and carefully pour the duck fat into a heat-safe bowl (I always save this for frying potatoes later… sooo good).
3. Deglaze & build the sauce:
  1. Pour the Shaoxing wine into the pot. Scrap up all the brown tasty bits stuck on the bottom. Then add water, soy sauces, sugar, cinnamon, ginger, garlic, star anise, peppercorns, and spring onion.
4. Start the braise:
  1. Add the duck pieces back in, skin facing up. Bring it to a gentle simmer.
5. Slow cook it:
  1. Cover the pot with a lid and cook on low heat for about 2 to 2½ hours. Flip the duck halfway so it cooks evenly and soaks the sauce. The sauce gets thicker as it reduces.
6. Optional thick sauce:
  1. If you like the sauce thicker (I do), remove duck when done and simmer the sauce uncovered for 5–10 mins till glossy.
7. Serve:
  1. Slice or shred the duck, pour the sauce on top, and garnish with chopped spring onions. I usually eat this with rice or noodles — both are perfect.

Notes

  • Duck fat renders slowly, so don’t rush that first step or the sauce gets too greasy.
  • This honestly taste even better the next day. The sauce deepens and the meat gets softer.
  • You can toss in boiled eggs or tofu puffs into the leftover sauce — very Singaporean style.
  • If you don’t have Sichuan peppercorns, just skip them. Don’t swap for black pepper, it’s not the same.