Braised Duck with Preserved Vegetables (潮州梅菜扣鸭)
潮州梅菜扣鸭 (Braised Duck with Preserved Vegetables) is a classic dish in Chaoshan (Teochew) Cuisine, known for its savory and slightly sweet flavor. The tender duck meat and the salty-sour preserved vegetables create a perfect balance of taste and texture.
Ingredients
- 1 whole duck, chopped into pieces
- 200g preserved mustard greens (梅菜)
- 4 slices ginger
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- 2 cups water
- Salt and pepper to taste
Instructions
- Rinse the preserved mustard greens to remove excess salt, then soak in water for 15 minutes. Drain and chop into small pieces.
- Season the duck pieces with salt, pepper, and cornstarch.
- Heat a wok or large pot over medium heat. Add the duck pieces and cook until browned. Remove and set aside.
- In the same wok, sauté the ginger and garlic until fragrant.
- Add the preserved mustard greens, soy sauce, oyster sauce, Shaoxing wine, and sugar. Stir well.
- Return the duck pieces to the wok. Add water and bring to a boil.
- Reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the duck is tender.
- Adjust seasoning with salt and pepper if needed. Serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 15g
- Protein
- 25g
- Fat
- 20g
Supplies
Wok or large pot Cutting board Knife Measuring spoons Measuring cups
Tools
Tongs Ladle
Serving suggestions
Serving suggestions: Serve the Braised Duck with Preserved Vegetables with steamed rice and a side of blanched vegetables.
Tips & tricks
Tips: Adjust the cooking time based on the size and type of duck pieces used. The duck should be tender and almost falling off the bone when done.
Cost
$20