Braised Duck Rice

Ingredients

• 1 whole duck, cut into pieces (2 kg / 4.4 lbs) 1 whole duck, cut into pieces (2 kg / 4.4 lbs)
• 4 tablespoons soy sauce (60 ml) 4 tablespoons soy sauce (60 ml)
• 2 tablespoons dark soy sauce (30 ml) 2 tablespoons dark soy sauce (30 ml)
• 2 tablespoons oyster sauce (30 ml) 2 tablespoons oyster sauce (30 ml)
• 2 tablespoons Shaoxing wine (30 ml) 2 tablespoons Shaoxing wine (30 ml)
• 2 tablespoons brown sugar (30 g) 2 tablespoons brown sugar (30 g)
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 thumb-sized ginger, sliced 1 thumb-sized ginger, sliced
• 2 star anise 2 star anise
• 1 cinnamon stick 1 cinnamon stick
• 4 cups chicken broth (950 ml) 4 cups chicken broth (950 ml)
• 2 cups jasmine rice (400 g) 2 cups jasmine rice (400 g)
• 4 green onions, chopped (for garnish) 4 green onions, chopped (for garnish)
• Pickled vegetables (for serving) Pickled vegetables (for serving)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, brown sugar, minced garlic, sliced ginger, star anise, and cinnamon stick. Mix well to create the marinade.
2. 2.
   Add the duck pieces to the marinade, ensuring they are well coated. Cover the bowl and let it marinate in the refrigerator for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   Heat a large oven-safe pot or Dutch oven over medium heat. Place the duck pieces skin-side down and cook until the skin is golden brown and crispy, about 5 minutes. Flip the duck pieces and cook for an additional 3 minutes.
5. 5.
   Pour in the chicken broth and bring it to a boil. Cover the pot and transfer it to the preheated oven. Braise the duck for 2 hours, or until the meat is tender and easily falls off the bone.
6. 6.
   While the duck is braising, rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to the package instructions.
7. 7.
   Once the duck is done, remove it from the pot and set it aside. Strain the braising liquid and discard the solids.
8. 8.
   Serve the braised duck over a bed of cooked jasmine rice. Garnish with chopped green onions and serve with pickled vegetables on the side.

Treat your ingredients with care...

• Duck — For a more flavorful and tender result, marinate the duck overnight. If bone-in duck pieces are not available, you can use boneless duck meat instead, but adjust the cooking time accordingly.

Tips & Tricks

• To achieve a crispy skin, make sure to sear the duck pieces properly before braising.
• If you prefer a thicker sauce, you can reduce the braising liquid on the stovetop after removing the duck from the pot.
• For added flavor, you can add a splash of sesame oil to the cooked rice before serving.
• If you don't have oyster sauce, you can substitute it with hoisin sauce for a slightly different flavor profile.
• Leftover braised duck can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve the Braised Duck Rice hot, with the fragrant rice as the base and the tender duck pieces on top. Garnish with chopped green onions for freshness and serve with a side of pickled vegetables to complement the rich flavors of the dish.

Presentation advice

Arrange the braised duck pieces neatly on top of the rice, ensuring the crispy skin is visible. Drizzle some of the reduced braising liquid over the duck for an appetizing shine. Sprinkle the chopped green onions on top for a pop of color. Serve the pickled vegetables in a separate bowl for a visually appealing presentation.