Birds 37: Soy Braised Duck (滷鴨)

“Do not use water, rather use wine to braised the duck. Remove the bones and add seasonings before eating. This is a recipe from the household of Magistrate Yang Gong of Gaoyao.”


Teochew style soy-braised duck is definitely one of my favorite duck dishes. The only tricks to making it successfully is to not overcook the duck and to be generous with the galangal. (Credit: Chensiyuan)

Braised the duck with wine. Debone. Season. Serve.

(Overly) Short and sweet.


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