Gon Gong Ap (braised Duck With Tangerine Peel)
Gon Gong Ap, or Braised Duck with Tangerine Peel, is a classic dish in Chiuchow Cuisine known for its rich flavors and tender duck meat. The combination of savory and citrusy flavors makes it a popular choice for special occasions and family gatherings.
Ingredients
- 1 whole duck, cut into pieces
- 3-4 pieces of dried tangerine peel
- 3 slices of ginger
- 3 cloves of garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sugar
- 4 cups chicken broth
- Salt and pepper to taste
Instructions
- Blanch the duck pieces in boiling water for 5 minutes, then drain and set aside.
- Heat a large pot over medium heat, add the duck pieces, dried tangerine peel, ginger, and garlic. Cook until the duck is browned.
- Stir in the soy sauce, oyster sauce, Shaoxing wine, and sugar. Pour in the chicken broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the duck is tender.
- Season with salt and pepper to taste before serving.
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
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 20g
Supplies
Large pot Cutting board Knife Measuring spoons Measuring cups
Tools
Tongs Ladle Cover for the pot
Serving suggestions
Serve the Gon Gong Ap with steamed rice and stir-fried vegetables for a complete meal.
Tips & tricks
For a deeper flavor, marinate the duck pieces with the soy sauce, oyster sauce, and Shaoxing wine for 1 hour before cooking.
Cost
$25