Braised Duck with Preserved Vegetables 梅菜扣鴨

A comforting Cantonese classic featuring tender duck slow-braised with savory preserved mustard greens, creating a rich and aromatic dish perfect with rice. The duck meat becomes incredibly succulent, absorbing the tangy and umami flavors of the preserved vegetables.

Nutrition (per serving)

Ingredients

• 1 whole duck (approx. 2 kg)
• 300g preserved mustard greens (Mei Cai)
• 4 slices ginger
• 3 cloves garlic, smashed
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp sugar
• 1 tsp sesame oil
• 500ml water or chicken broth
• 2 tbsp cooking oil

Steps

1. Prepare the duck: Clean the duck thoroughly, pat dry, and blanch in boiling water for 5 minutes. Remove and rinse with cold water.
2. Prepare preserved mustard greens: Soak the preserved mustard greens in water for 30 minutes to reduce saltiness, then rinse thoroughly and squeeze out excess water. Chop into pieces.
3. Sauté aromatics: Heat cooking oil in a large pot or wok. Add ginger slices and smashed garlic, sauté until fragrant.
4. Brown the duck: Add the blanched duck to the pot and pan-fry until golden brown on all sides.
5. Add preserved vegetables: Push the duck to one side, add the chopped preserved mustard greens to the pot and stir-fry for 2-3 minutes.
6. Season: Add soy sauce, dark soy sauce, Shaoxing wine, and sugar to the pot. Stir to combine with the duck and preserved vegetables.
7. Braise: Pour in water or chicken broth, ensuring the duck is mostly submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the duck is very tender. Flip the duck occasionally.
8. Finish: Remove the duck from the pot. Increase heat to reduce the sauce to a desired consistency. Skim off excess fat. Stir in sesame oil.
9. Serve: Carve the duck and arrange on a platter, then pour the sauce with preserved vegetables over the duck. Serve hot with steamed rice.

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