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Lu Shui Ya (卤水鸭) – Braised Duck in Spiced Master Stock
More recipes: Chinese recipes · All Asian recipes
Lu Shui Ya (卤水鸭) – Braised Duck in Spiced Master Stock
Laura Chen
4
30 Minuten
120 Minuten
500
Chinese
Main course
Lu shui ya, or braised duck in herb sauce, is a classic of Chinese cooking. It combines tender duck with a rich, aromatic sauce of herbs and spices.
Ingredients
- 1 whole duck (about 2 to 3 kg)
- 3 liters water
- 100 ml dark soy sauce
- 50 ml light soy sauce
- 80 ml Shaoxing wine
- 5 garlic cloves, peeled and lightly crushed
- 3 star anise
- 1 cinnamon stick
- 4 slices ginger
- 1 tsp Sichuan peppercorns
- 1 black cardamom pod
- 1 tsp fennel seeds
- 3 bay leaves
- 1 bunch scallions, quartered
- Salt to taste
Instructions
- Wash the duck thoroughly inside and out and pat dry.
- Bring water to a boil in a large pot and add the duck. Bring back to a boil briefly, then pour off the water to remove excess fat.
- Refill the pot with fresh water and return the duck. Add the dark and light soy sauce, Shaoxing wine, garlic, star anise, cinnamon stick, ginger, Sichuan pepper, black cardamom, fennel seeds and bay leaves.
- Bring to a boil, then reduce the heat. Simmer the duck on low heat for about 1.5 to 2 hours, until the meat is very tender.
- Add the scallions for the last 30 minutes of cooking.
- Take the duck out of the sauce, cut it into pieces and arrange on a platter. Strain the sauce and pour it over the duck pieces.
- Serve with rice on the side.
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