Braised Duck with Dried Tangerine Peel 陳皮燜鴨

A classic Cantonese dish featuring tender duck braised until succulent, infused with the aromatic fragrance of aged dried tangerine peel and other traditional spices. The duck's rich flavor is balanced by the citrus notes and savory sauce.

Nutrition (per serving)

Ingredients

• 1.5 kg whole duck
• 10 g dried tangerine peel (2 pieces)
• 50 g ginger, sliced
• 40 g scallions, chopped (30g for braising, 10g for garnish)
• 50 ml Shaoxing wine
• 80 ml light soy sauce
• 20 ml dark soy sauce
• 30 ml oyster sauce
• 20 g rock sugar
• 1000 ml water
• 2 pieces star anise
• 1 piece cinnamon stick
• 1 tsp white pepper
• 1 tsp salt
• 2 tbsp vegetable oil

Steps

1. Soak dried tangerine peel in warm water for 30 minutes until softened. Scrape off any white pith from the inside to reduce bitterness.
2. Clean the whole duck thoroughly, pat dry. Blanch the duck in boiling water for 5-10 minutes to remove impurities, then rinse well.
3. In a large pot or Dutch oven, heat vegetable oil over medium heat. Add sliced ginger and scallions, stir-fry until fragrant.
4. Add the blanched duck to the pot. Sear briefly on all sides until lightly browned.
5. Add Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, rock sugar, star anise, cinnamon stick, white pepper, salt, and the softened dried tangerine peel (reserving the soaking water if clean).
6. Pour in water (or enough to cover about 3/4 of the duck). Bring to a boil, then reduce heat to low, cover, and simmer for 90-100 minutes, or until the duck is tender. Flip the duck halfway through braising.
7. Once the duck is tender, carefully remove it from the pot and let it rest.
8. Skim off any excess fat from the braising liquid. Bring the liquid to a gentle boil and reduce slightly until it thickens to a desired consistency.
9. Carve the duck into serving pieces. Arrange on a platter and spoon the reduced braising sauce over the duck. Garnish with remaining chopped scallions. Serve hot with steamed white rice.

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