Wu Xiang Ya (five-spice Duck)
Wu Xiang Ya, or Five-Spice Duck, is a classic dish from Zhejiang Cuisine that features succulent duck infused with the warm and aromatic flavors of five-spice powder.
Ingredients
- 1 whole duck, about 4 lbs, cleaned and patted dry
- 2 tablespoons five-spice powder
- 1 tablespoon salt
- 1 tablespoon sugar
- 3 slices ginger
- 3 green onions, cut into 2-inch pieces
- 2 tablespoons Shaoxing wine
- 4 cups chicken broth
Instructions
- Rub the duck inside and out with the five-spice powder, salt, and sugar. Let it marinate for 1 hour.
- Stuff the cavity of the duck with ginger and green onions.
- In a large pot, bring the Shaoxing wine and chicken broth to a boil. Add the duck, breast side down, and simmer for 30 minutes.
- Flip the duck and continue simmering for another 30 minutes.
- Remove the duck from the pot and let it rest for 10 minutes before carving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 15g
Supplies
Large pot Knife Cutting board
Tools
Tongs Measuring spoons
Serving suggestions
Serve the Five-Spice Duck with steamed rice and stir-fried vegetables for a complete meal.
Tips & tricks
For extra crispy skin, you can air-dry the duck in the refrigerator for a few hours before cooking.
Cost
$20