Recipe

Hangzhou-Style Duck Pickled in Soy Sauce with a Philadelphia Twist

Philly-Style Soy Sauce Pickled Duck: A Fusion of Hangzhou and Philadelphia Flavors

4.6 out of 5

This recipe combines the traditional Chinese dish of Hangzhou-Style Duck Pickled in Soy Sauce with the flavors of Philadelphia cuisine. The succulent duck is marinated in a rich soy sauce blend, resulting in a tender and flavorful meat that is perfect for any occasion.

Meat Dish› Poultry Dish› Duck Dish› Hangzhou-Style Duck Pickled in Soy Sauce

Asian cuisine› Chinese cuisine

Cuisine of the Americas› American cuisine› Northeastern American cuisines› Cuisine of the Mid-Atlantic United States› Cuisine of Philadelphia

Preparation time

20 minutes

Cooking time

2 hours 20 minutes

Total time

2 hours 40 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Omnivore, Low Carb, Keto, Paleo, Gluten-Free

Allergens

Soy

Not suitable for

Vegetarian, Vegan, Dairy-Free, Nut-Free, Egg-Free

Ingredients

In this adaptation, we incorporate the flavors of Philadelphia cuisine by using local ingredients and techniques. The marinade is enhanced with a touch of brown sugar to add a hint of sweetness, which is characteristic of many Philadelphia dishes. Additionally, the duck is seared before simmering to create a caramelized crust, adding depth of flavor and texture to the dish. We alse have the original recipe for Hangzhou-Style Duck Pickled in Soy Sauce, so you can check it out.

1 whole duck (about 4-5 pounds) 1 whole duck (about 4-5 pounds)
1 cup (240ml) soy sauce 1 cup (240ml) soy sauce
1/2 cup (100g) brown sugar 1/2 cup (100g) brown sugar
4 cloves of garlic, minced 4 cloves of garlic, minced
2-inch piece of ginger, peeled and sliced 2-inch piece of ginger, peeled and sliced
1 tablespoon vegetable oil 1 tablespoon vegetable oil
Pickled vegetables, for serving Pickled vegetables, for serving

Nutrition

Calories (kcal / KJ): 450 kcal / 1884 KJ
Fat (total, saturated): 25g, 7g
Carbohydrates (total, sugars): 10g, 8g
Protein: 45g
Fiber: 1g
Salt: 4g

Preparation

1.
Preheat the oven to 350°F (175°C).
2.
In a large pot, combine the soy sauce, brown sugar, minced garlic, and sliced ginger. Bring the mixture to a simmer over medium heat.
3.
Meanwhile, heat the vegetable oil in a skillet over high heat. Sear the duck on all sides until golden brown.
4.
Transfer the seared duck to the pot with the soy sauce mixture. Cover and simmer for 2 hours, or until the duck is tender.
5.
Remove the duck from the pot and place it on a baking sheet. Brush the reduced marinade over the duck.
6.
Roast the duck in the preheated oven for 15-20 minutes, or until the skin is crispy and caramelized.
7.
Let the duck rest for a few minutes before carving. Serve with pickled vegetables on the side.

Treat your ingredients with care...

Duck — Make sure to sear the duck properly to achieve a crispy and caramelized skin.
Soy sauce — Use a high-quality soy sauce for the best flavor.
Brown sugar — Adjust the amount of brown sugar according to your desired level of sweetness.
Garlic and ginger — Freshly minced garlic and sliced ginger will provide the best flavor.

Tips & Tricks

For an extra layer of flavor, add a splash of rice vinegar to the marinade.
Serve the pickled vegetables on the side to balance the richness of the duck.
If you prefer a spicier kick, add a pinch of red pepper flakes to the marinade.
Make sure to let the duck rest before carving to allow the juices to redistribute.
Leftover duck can be used in sandwiches or salads for a delicious twist.

Serving advice

Serve the Hangzhou-Style Duck Pickled in Soy Sauce with steamed rice and a side of pickled vegetables. Garnish with fresh cilantro or green onions for added freshness.

Presentation advice

Arrange the sliced duck on a platter, drizzle with the reduced marinade, and garnish with fresh herbs. Serve the pickled vegetables in a separate bowl for guests to enjoy alongside the duck.