Today, let’s change things up for the whole family with soy sauce braised duck and five-spice duck! With the rich and delicious flavor of duck meat combined with the aroma and depth of the braising liquid, your family will absolutely love it! Let’s get cooking with TasteVN and make this braised dish right away!
1. Soy Sauce Braised Duck
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Preparation
15 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Soy Sauce Braised Duck Serves 4
Duck meat 1 kg (1/2 duck) Duck eggs 4 eggs Fresh coconut water 400 ml (1 fruit) Star anise 2 pieces Shallots 5 bulbs Garlic 2 bulbs Basil 1 sprig Chili 1 piece Ginger 5 slices Minced ginger 2 teaspoons Water 100 ml Cooking oil 1 tablespoon Palm sugar 1 tablespoon Cracked pepper 1 teaspoon Soy sauce 3 tablespoons Salt 1 tablespoon Salt/MSG a little
How to choose fresh and delicious duck eggs
- Good eggs usually have a rosy appearance, with a layer of white powder covering them, and feel firm in hand. You should avoid choosing duck eggs that have a dull color or faint smell.
- When looking at the egg, if it has a transparent pink color with a pink spot in the middle, and the air cell has a diameter of no more than 1 cm, with a fixed outline that does not move, then it is a fresh egg. In contrast, older eggs usually show red spots with many streaks, and the air cell is wider than 1.5 cm. Spoiled eggs also show uneven colors, with a grayish tint.
- Dropping duck eggs into a 10% saltwater solution is also a good way to check the eggs. If the eggs have been stored for 3-5 days, they will sink to the bottom when placed in the solution. If the eggs float on the surface of the solution, they are older than 5 days, and you should not use them.
- Hold the egg in the palm of your hand and gently shake it. A new egg will not make a sound when shaken, while an older egg will make noise as if there is water inside.
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How to cook Braised Duck with Soy Sauce
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Prepare the duck
When buying duck, you can ask the seller to clean it for you, and when you get home, just use a tablespoon of coarse salt to rub on the duck until the salt dissolves completely.
Then, rinse and scrape off the slimy layer and any remaining feathers on the duck’s skin about 2-3 times. After that, use a knife to chop the meat into small pieces that are about 2 – 2.5 finger lengths.
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Pan-fried duck
First, you place a pan on the stove, turn on medium heat, and wait until the pan is hot. Then add the duck and pan-fry the skin for about 3 minutes until the duck fat renders and the skin turns a golden color. After that, turn off the heat and wait until the pan cools down before removing the duck.
Tip: Pan-frying the duck will help reduce the fat in the duck and make the meat firmer, which will taste better!
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Prepare the sauce and marinate the duck
For the sauce, mix 2 tablespoons of soy sauce, 1/2 teaspoon of salt, 1 teaspoon of monosodium glutamate, and 1 tablespoon of coconut sugar in a bowl. Then use chopsticks to mix well, add the pan-fried duck, and toss to coat evenly. Let it marinate for 5 to 10 minutes.
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Braised Duck
First, you put 5 shallots, 2 cloves of garlic, star anise, and 5 slices of ginger on the grill and then grill for about 2 minutes over medium heat until the ingredients become aromatic, then stop.
Next, add 1 tablespoon of cooking oil, 2 teaspoons of minced ginger, 5 shallots, 2 cloves of garlic, star anise, and the 5 grilled slices of ginger into the pot. Stir well and then add 1 teaspoon of crushed pepper.
Sauté for about 1 minute until the ingredients become fragrant, then add the marinated duck. Stir-fry over medium heat for about 4 minutes until the duck meat is firm, then add 400ml of fresh coconut water, 100ml of water, and 4 boiled and peeled duck eggs.
Cover and braise on low heat for about 15 minutes until the sauce turns a brown color, thickens, and the duck absorbs the spices, then add 1 tablespoon of soy sauce, mix well, and braise for another 2 minutes.
After that, taste and adjust the seasoning to your liking, then turn off the heat. Serve on a plate, garnishing with a sliced chili, 2 ladles of sauce, and a few chopped basil leaves to have a delicious braised duck dish ready!
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Finished Product
The braised duck in soy sauce will have a brown color and emit a very attractive aroma after completion.
When eating, one can feel the duck meat is chewy, delicious, infused with flavor, combined with the rich braising sauce, dipped with white rice and a bit of fresh vegetables, it’s absolutely amazing, right friends!
2. Five-Spice Braised Duck
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Preparation
15 minutes
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Cooking
50 minutes
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Difficulty
Easy
Ingredients for Five-Spice Braised Duck Serves 6
Duck 2 kg (1 whole) Fresh coconut water 1 liter Star anise 2 pieces Cinnamon stick 1/2 stick Cloves 1 teaspoon Minced garlic 1 tablespoon White wine 4 tablespoons Ginger 4 slices Fish sauce 3 tablespoons Oyster sauce 2 tablespoons Fish sauce 1 tablespoon Rock sugar 1.5 tablespoons Molasses color 1/2 teaspoon Sugar/MSG a little Cooking oil 2 tablespoons
Ingredient Image
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How to cook Five-spice Duck
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Prepare the duck
After purchasing the duck and having it cleaned by the seller, you only need to eliminate the duck’s smell by using a mixture made from 4 tablespoons of white wine and 4 slices of crushed ginger rubbed all over the duck’s body.
Then, let it sit for 3 minutes and rinse it 3 times with clean water, and use scissors to cut the duck into pieces about 3 finger lengths long.
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Sear the duck
Heat a pan on the stove until hot, then sear the duck skin on high heat for about 3 minutes until the skin is golden brown, then remove and cut into bite-sized pieces about 1 – 1.5 finger lengths and place them in a bowl.
Note: To reduce the gamey smell and make the duck meat firmer and more flavorful, you should sear the duck before braising it!
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Marinate the duck
Add to the bowl of duck meat that has just been cut 3 tablespoons of fish sauce, 2 tablespoons of oyster sauce, 1 tablespoon of fish sauce, 1 teaspoon of monosodium glutamate, and 1.5 tablespoons of rock sugar.
Then, mix well so that the duck meat is coated and marinate for about 30 minutes for the duck to absorb the spices evenly.
Tip:- To give the duck a better color when braising, you should use rock sugar for marinating!
- When marinating the duck, you can keep it in the refrigerator to ensure the meat absorbs the spices evenly while maintaining its freshness.
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Braised Duck
Add 2 tablespoons of cooking oil and 1 tablespoon of minced garlic to the pan, then sauté on high heat for about 1 minute until the garlic is fragrant and evenly golden, then add the marinated duck meat.
Cook for about 2 minutes on high heat until the marinade is boiling, then add about 1 teaspoon of cloves, 2 pieces of star anise, 1/2 stick of cinnamon broken into small pieces and 1 liter of fresh coconut water.
Continue to braise on high heat until the coconut water boils, then reduce to medium heat and continue braising for another 30 minutes until it gradually turns golden. Then add 1/2 teaspoon of molasses, 1/2 tablespoon of sugar, and braise for another 15 minutes until the sauce thickens, then adjust the seasoning to taste and turn off the heat.
Tip:- If you want the duck meat to be chewy, you can reduce the amount of coconut water when braising.
- To make the braising liquid delicious and clear, you should skim off the foam while it’s boiling!
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Finished Product
Five-spice duck after completion will have an attractive aroma of star anise, cloves, and cinnamon. The duck meat is braised to be tender and flavorful, with a rich sauce that has a super beautiful golden-brown color.
Especially when eaten with hot, fragrant sticky rice and dipped with a bit of cucumber or tomato, it’s incredibly enticing!
How to Choose Fresh and Delicious Duck Meat
For live ducks
- You should choose ducks with thick skin in the belly and neck area; when you lift the duck, it feels very heavy. These are the fat and delicious ducks.
- Do not buy ducks with a sagging belly because these are ducks that have laid many eggs, which will be tough and less tasty.
- Additionally, when buying, you should pull the two wings of the duck together; if they just cross each other, then you should buy it.
For processed ducks
- You should choose ducks that have just been freshly slaughtered, with outer skin that is yellow, not too dark, mottled, or bruised.
- Avoid buying ducks that deform when you press your finger into the meat, which may be due to water injection. Delicious ducks will have firm meat and bounce back when pressed.
How to Prepare Duck Without a Strong Odor
- Method 1: Use salt, white wine, and crushed ginger to rub evenly over the duck for a few minutes, then rinse with water.
- Method 2: Rub salt evenly over the duck, then use a lemon cut in half to rub over the duck again and rinse with water.
Finally, we have completed 2 ways to make soy sauce braised duck and five-spice braised duck that are super delicious and flavorful for family meals. Let’s go to the kitchen and make it right away! Wish you success!
*Refer to the recipe and images from the YouTube channel Delicious Every Day and HOÀI NAM FOOD.
