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.
01Ingredients
- 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
Nutrition (per serving)1247kcal
- Protein89.5g
- Carbs8.2g
- Fat92.3g
Fiber 1.8 gSodium 1842 mg
02Steps
- Prepare the duck: Clean the duck thoroughly, pat dry, and blanch in boiling water for 5 minutes. Remove and rinse with cold water.
- 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.
- Sauté aromatics: Heat cooking oil in a large pot or wok. Add ginger slices and smashed garlic, sauté until fragrant.
- Brown the duck: Add the blanched duck to the pot and pan-fry until golden brown on all sides.
- 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.
- Season: Add soy sauce, dark soy sauce, Shaoxing wine, and sugar to the pot. Stir to combine with the duck and preserved vegetables.
- 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.
- 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.
- 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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