Shanghai Duck recipe
This dish, inspired by the culinary traditions of this vibrant Chinese city, showcases the perfect balance of savory, sweet, and aromatic notes. Crispy-skinned duck, bathed in a luscious soy-based glaze, captures the essence of Shanghai's culinary mastery.
Ingredients
- 8 lg Scallions
- Cut into 2-inch lengths 2 md Star anise broken into
- 16 sections
- 2 sl Gingerroot
- Half-dollar size 5 lb Duck
- 1 c Dark soy sauce
- 1 c Light soy sauce
- 1 c Water
- 3/4 c Sugar.
Instructions
- Honey Put the scallions, star anise and gingerroot in a heavy pot.
- Place the duck, breast sideup in the pot.
- Mix the remaining ingredients and pour over the duck.
- Cover and bring to a boil.
- Simmer for about two hours or until tender, turning every half-hour. Remove duck from pan and place on a shallow dish, rub honey on duck, place duck in a 400 degree oven just until crispy...not too long.
- Remove and chop into small pieces. Reserve liquid and serve at the table as a sauce.
- Sometimes I thicken it a little but most of the time we just serve it as is.
Video
Notes
Achieving the coveted crispy skin is crucial in Shanghai Duck. Ensure the duck is thoroughly dried before roasting to promote crispiness. Marinating the duck in a flavorful mixture of soy sauce, hoisin sauce, and Chinese five-spice imparts a depth of flavor. Serve the duck alongside steamed buns or jasmine rice to soak up the savory glaze. Garnish with sliced green onions or cilantro for a burst of freshness. This Shanghai Duck recipe promises an exquisite dining experience that captures the spirit of this dynamic Chinese culinary tradition.