ChineseLow carbMain dishPoultryRecipesSlow food

Shanghai Duck

Shanghai Duck

This post is also available in: Suomi

The duck breast, steamed and cooked in herbs and soy until it is very tender. This is one of the Chinese delicacies. Do not confuse to Pekings Duck though.

Shanghai Duck

Shanghai Duck

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Course: Main Course
Cuisine: Chinese
Keyword: Duck
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 2
Calories: 254kcal
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Ingredients

  • 1 breast of duck 300-400g

Seasoning

  • 1 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 pan.
  • 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 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.

Nutrition (values are an approximate guide)

Calories: 254kcal | Carbohydrates: 23g | Protein: 28g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 87mg | Sodium: 2861mg | Potassium: 481mg | Fiber: 1g | Sugar: 19g | Vitamin A: 74IU | Vitamin C: 8mg | Calcium: 40mg | Iron: 8mg
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Last Updated on June 2, 2022 by Flavorado

This post is also available in: Suomi

FI: Tykkäämme kekseistä ja viinistä. Edellytämme että olet riittävän vanha nauttimaan alkoholista maassasi. Emme kerää henkilötietoja. Tämän ilmaisen sivuston toiminta sekä mainostulot vaativat muutaman keksin sallimisen. Toivottavasti ok? EN: We like cookies and wine. We require you to be old enough to enjoy alcohol in your country. We do not collect any personal data. The functions and advertising revenue of this fee magazine requires a few cookies to be allowed. We hope it's ok? Accept / Hyväksy Lue lisää / Read More