Ingredients
Scale
Duck
- 4–5 lb duck (innards & tail removed)
- 1 tbsp olive oil
Duck seasoning
- 5 slices (12g) fresh ginger
- 6 garlic cloves, smashed
- 1 tbsp sugar
Braising sauce
- ½ cup Chinese cooking wine (Shaoxing), OR dry sherry (Sheffield)
- 1/3 cup coconut aminos
- 3 tbsp rice vinegar
- 3 star anise, OR 1 tbsp whole fennel
- 6 cloves, OR 1/8 tsp ground clove
- 3 bay leaves
- 12 whole peppercorns
- 4–5 pieces dried orange peel (I just peel one cutie orange and use that)
- 3–4 cups water
Topping
- 1 tsp honey + 1 tsp warm water
Instructions
- Rinse duck & pat dry.
- Brown duck in a large wide pot with oil.
- Add all duck seasoning; cook 1 minute.
- Add all braising sauce ingredients.
- Bring to a boil, then cover and simmer on low 50–60 minutes, flipping every 15 minutes.
- Remove duck, drain, place on a rack over a sheet pan and brush with honey water.
- Preheat oven to 425°F
- Bake 12–15 minutes, or until skin is crispy. Rest 10 minutes before carving. Serve with braised sauce.