Braised Duck with Preserved Vegetables

Ingredients

Instructions

1. 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. 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. 3

   Sauté aromatics: Heat cooking oil in a large pot or wok. Add ginger slices and smashed garlic, sauté until fragrant.

4. 4

   Brown the duck: Add the blanched duck to the pot and pan-fry until golden brown on all sides.

5. 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. 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. 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. 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. 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.