Shanghai duck is a classic Chinese braised dish where the duck is slowly cooked with soy sauce, ginger, and spices. The result is tender, aromatic, and deeply flavourful – exactly the kind of dish that only gets better the longer it simmers.
This Shanghai duck recipe relies on simple ingredients, but success comes down to technique. Score the skin side of the duck in a crosshatch pattern so the fat renders into the braising liquid during cooking, enriching the sauce naturally. Gentle, low heat cooking makes the meat tender while still holding its shape when sliced.
In Chinese cooking, similar dishes are often referred to as “red braising”, where soy sauce and sugar create a balanced, slightly caramelised broth. This version is adapted for home kitchens – straightforward, reliable, and full of flavour.
Serve Shanghai duck with steamed rice and spoon plenty of the sauce over the top. Quick-fried greens such as bok choy or green beans make a perfect side.
Shanghai duck is often confused with the more famous Peking duck, but they are entirely different dishes. While Peking duck is roasted until crispy and served with pancakes, Shanghai duck is gently braised until tender, with the sauce playing a central role in the dish.
FAQ
Can Shanghai duck be made in advance?
Yes. This dish actually improves overnight as the flavours deepen and settle.
How long does duck keep?
It will keep in the fridge for 2–3 days. Reheat gently to avoid drying out the meat.
Can this recipe be made with other meats?
Yes. The same technique works with chicken or pork, although duck gives a deeper, richer flavour.
Why is the duck scored before cooking?
Scoring helps the fat render during cooking, making the meat juicier and the sauce more flavourful.
What is the difference between Shanghai duck and Peking duck?
Shanghai duck is a braised dish where the meat is cooked in a soy-based liquid until tender. Peking duck, on the other hand, is roasted until crispy and served with pancakes, sauce, and vegetables. Shanghai duck is all about the sauce and tenderness, while Peking duck focuses on crispy skin.
Wine recommendation for duck
The salty and slightly sweet sauce pairs well with acidity. A German Riesling (especially off-dry) is an excellent match. Alternatively, a light, stainless steel-aged Spätburgunder (Pinot Noir) works well without overpowering the dish.
Shanghai Duck
Ingredients
- 350 g breast of duck
Seasoning
- 0,5 dl soy sauce
- 1 dl water
- 3 tbsp cane sugar
- 1 piece ginger
- 1 tablespoon five-spice
- 10 peppercorns
- Spring onions or chives for garnish
Instructions
- Peel and chop the ginger.
- Mix the spice ingredients in a cup.
- Make cross-cuts in the fat side of the duck breast.
- Place it fat side down in the pot and take medium heat. Wait till you can hear frying fat.
- Pour over the spice broth and turn up the heat until the broth just comes to a boil.
- Cover the pot and simmer on low heat for 2 hours. See that it does not dry up on pan. Add little water or white wine if needed.
- Take the duck breast to a cutting board and slice thinly.
- Place in a serving dish. Strain the broth and pour it over the duck breast.
- Garnish with finely chopped spring onions or chives.
Notes
- Score the duck skin in a crosshatch pattern to help the fat render properly.
- Keep the heat low – the liquid should gently simmer, not boil.
- Turn the duck once or twice during cooking for even flavour.
- Do not discard the braising liquid – it is an essential part of the dish.
- Adjust the amount of ginger to taste if you prefer a stronger kick.
Nutrition
This post is also available in:
Suomi
