Ginger Duck

Tender, succulent, and infused with bold aromatics, Ginger Duck is a delightful fusion of savory, sweet, and warming flavors. This rich and aromatic dish combines perfectly seared duck with ginger, garlic, soy sauce, and fragrant spices like star anise and cinnamon, all gently braised to perfection. A hint of Shaoxing rice wine adds depth, while the brown sugar lends a subtle sweetness to the glossy sauce. Perfect for cozy gatherings or impressive dinners, this one-pot recipe not only celebrates the juicy, flavorful duck but also pairs beautifully with steamed rice or noodles to soak up the deeply flavorful sauce. Garnished with fresh scallions for a touch of brightness, Ginger Duck is a show-stopping centerpiece that effortlessly balances comfort and sophistication.

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 1 whole (about 2kg) or equivalent duck (whole or duck legs/thighs)
• 60 grams fresh ginger, finely julienned
• 80 ml soy sauce
• 30 ml dark soy sauce
• 60 ml rice wine (Shaoxing wine preferred or dry sherry)
• 2 tablespoons brown sugar
• 4 cloves garlic, minced
• 2 pieces star anise
• 1 piece cinnamon stick
• 500 ml water
• 3 stalks scallions, chopped for garnish
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 teaspoon black pepper

Directions

Step 1

Clean the duck thoroughly. If using a whole duck, trim excess fat and pat dry with paper towels. If using legs or thighs, pat pieces dry.

Step 2

Season the duck with salt and black pepper all over, rubbing it evenly into the skin and meat.

Step 3

In a heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat.

Step 4

Sear the duck, skin-side down, until golden brown and crispy, about 4-5 minutes. Flip and sear the other side for an additional 3 minutes. Remove the duck and set aside.

Step 5

In the same pot, lower the heat to medium and add the minced garlic and julienned ginger. Sauté for 1-2 minutes until fragrant.

Step 6

Add the soy sauce, dark soy sauce, rice wine, brown sugar, star anise, and cinnamon stick to the pot. Stir to combine and simmer for 1 minute.

Step 7

Return the duck to the pot, arranging the pieces in a single layer, skin side up.

Step 8

Pour in the water to mostly cover the duck (add slightly more water if needed). Bring to a boil, then reduce the heat to low and cover the pot with a lid.

Step 9

Simmer the duck for about 75 minutes, turning the pieces halfway through for even cooking. Baste the meat occasionally with the braising liquid.

Step 10

Uncover the pot for the last 10-15 minutes to allow the sauce to thicken slightly and reduce.

Step 11

Taste and adjust seasoning if needed. Remove the star anise and cinnamon stick before serving.

Step 12

Transfer the duck to a serving plate, ladling some of the rich sauce over the top.

Step 13

Garnish with chopped scallions and serve hot with steamed rice or noodles.

Nutrition Facts

Serving size	2867.3 grams (2867.3g)

Amount per serving	% Daily Value*
Calories	7319

Total Fat 595.80g	764%
Saturated Fat 198.00g	990%
Polyunsaturated Fat 16.90g
Cholesterol 1520mg	507%
Sodium 8560mg	372%
Total Carbohydrate 56.60g	21%
Dietary Fiber 6.70g	24%
Total Sugars 23.80g
Protein 395.00g	790%

Vitamin D 0IU	0%
Calcium 459mg	35%
Iron 62mg	342%
Potassium 4941mg	105%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 74.8%

Protein: 22.0%

Carbs: 3.2%