Shanghai-Style Braised Duck with Soy and Rock Sugar
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Ingredients
- 4 duck legs
- 3 tbsp dark soy sauce
- 2 tbsp caster sugar
- 2 tbsp chinese rice wine
- 2 star anise
- 20 g fresh ginger, sliced
- 3 spring onions
Nutrition (per serving)
- Calories
- 552 kcal
- Protein
- 36.1 g
- Carbohydrate
- 9.8 g
- of which sugars
- 8 g
- Fat
- 40.2 g
- of which saturates
- 13 g
- Fibre
- 0.5 g
- Salt
- 2.41 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the duck legs in a wide pan with the dark soy sauce, caster sugar, chinese rice wine, star anise and fresh ginger.
- 2
Add enough water to just cover the duck, bring to a simmer, cover and cook gently for 45 minutes, turning once.
- 3
Uncover and simmer for a further 10 minutes, until the duck is tender with no pink remaining and the sauce has reduced to a glossy glaze.
- 4
Lift out the duck and rest for 5 minutes.
- 5
Scatter with the spring onions, cut into lengths.
- 6
Serve with steamed rice and the reduced sauce spooned over.
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