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.

Gon Gong Ap (braised Duck With Tangerine Peel)

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

  1. Blanch the duck pieces in boiling water for 5 minutes, then drain and set aside.
  2. Heat a large pot over medium heat, add the duck pieces, dried tangerine peel, ginger, and garlic. Cook until the duck is browned.
  3. Stir in the soy sauce, oyster sauce, Shaoxing wine, and sugar. Pour in the chicken broth and bring to a boil.
  4. Reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the duck is tender.
  5. 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