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.

Braised Duck with Preserved Vegetables (潮州梅菜扣鸭)

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

  1. Rinse the preserved mustard greens to remove excess salt, then soak in water for 15 minutes. Drain and chop into small pieces.
  2. Season the duck pieces with salt, pepper, and cornstarch.
  3. Heat a wok or large pot over medium heat. Add the duck pieces and cook until browned. Remove and set aside.
  4. In the same wok, sauté the ginger and garlic until fragrant.
  5. Add the preserved mustard greens, soy sauce, oyster sauce, Shaoxing wine, and sugar. Stir well.
  6. Return the duck pieces to the wok. Add water and bring to a boil.
  7. Reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the duck is tender.
  8. 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