Roasted Braised Duck

Roasted Braised Duck

This recipe for roasted braised duck is delicious. An extraordinary meal can be prepared with just a few unusual items and a little bit of time.

Living in Beijing for three years has given me ample opportunity to sample many different preparations of Peking Duck, and I still am not a huge fan. I know what you’re thinking: “How can you say that?” The crown jewel of Beijing, how could I not adore you?

The trouble is, though, Peking duck doesn’t have a whole lot of flavor. I’ve gone and said it. They say the duck is roasted in an oven heated by fruitwood, but I’ve never been able to detect any hints of fruit in the meat. Everything would be far too boring if not for the sauce and trimmings. Certainly, the duck has a nice crunch to it. But I don’t taste any seasoning.

When it comes to roast duck, I find that the Cantonese style is the greatest, but I’ve never been able to replicate that at home. While it’s nearly difficult to replicate the restaurant’s meal at home, this recipe will get you close and teach you how to prepare a delicious duck.


  • 12 whole peppercorns
  • 4-5 lb. of duck (innards removed)
  • 6 cloves of peeled and smashed garlic
  • 6 cloves
  • 5 slices of fresh ginger
  • 4-5 pieces of dried orange peel
  • 3 star anise
  • 3 bay leaves
  • 3-4 cups of water
  • ½ cup of Shaoxing wine
  • ¼ cup of light soy sauce
  • 3 tablespoons of rice vinegar
  • 1 ½ tablespoons of dark soy sauce
  • 1 tablespoon of oil
  • 1 tablespoon of rock sugar
  • 1 teaspoon of honey


  1. Be sure to give the duck a good washing and dry it off completely. The tail must be cut off. Put 1 tablespoon of oil in a wok and heat it over medium heat before swirling it around to coat the pan.
  2. Put the duck in the wok breast-side down and cook until the skin is golden and crisp. Put the duck portions that aren’t already submerged in the oil on a spoon. As the duck’s fat renders, you’ll have a lot more oil than when you started. The temperature should be reduced.
  3. Put the ginger and garlic in a large pot (big enough to hold the duck flat) and sauté them in the wok fat for about a minute over medium heat. Mix the sugar in until it dissolves.
  4. Include the duck, 3 cups of water, light soy sauce, dark soy sauce, cooking wine, rice vinegar, bay leaves, anise, cloves, peppercorns, dried orange peels, and salt. About half way up the duck, you should see the liquid. Put in a little additional water if it seems dry.
  5. Boil the liquid, then turn the heat down to a simmer. Cover and boil the bird for 50-60 minutes, turning it over once every 15 minutes to ensure equal cooking.
  6. Extraction of the duck and complete evacuation of the cavity necessitates careful handling. Prepare a baking sheet with a V-rack and place the duck there. Breasts uppermost. Rub honey water all over the duck. Take out of the oven and turn the heat up to 425 degrees.
  7. You should roast the duck for 12-15 minutes or until the skin is golden and crisp. Keep a tight eye on it to ensure it doesn’t catch fire. It’s best to wait at least 10 minutes after taking it out of the oven before slicing it. You can serve it as-is or with some of the sauce from the pot.

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