Shanghai Duck
Slow-braised Shanghai duck with soy, ginger, and spices. Tender, flavourful, and perfect with steamed rice and greens.
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
Calories: 315kcalCarbohydrates: 22gProtein: 38gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 135mgSodium: 1500mgPotassium: 594mgFiber: 1gSugar: 18gVitamin A: 106IUVitamin C: 12mgCalcium: 37mgIron: 10mg
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