Photograph of the finished Five-Spice Braised Duck

Vietnam · Vịt kho ngũ vị

Five-Spice Braised Duck

1 hr 40 min Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Duck Duck 3.7 lb
  • Photograph of Five-spice powder Five-spice powder 0.7 oz
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Rock sugar Rock sugar 2.8 oz
  • Photograph of Ginger Ginger 4.2 oz
  • Photograph of Shallots Shallots 2
  • Photograph of Cinnamon Cinnamon 4 bars
  • Photograph of Oil Oil ½ cup
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Black pepper Black pepper 0.6 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Rub salt and ginger onto the chopped duck pieces, then rinse and marinate with five-spice powder and soy sauce for 1 hour.
  2. 2 Use exactly 5g of five-spice powder for the entire batch; any more and the star anise and cinnamon will overpower the duck flavor.
  3. 3 Fry the duck skin-down for 8 minutes, then drain off the excess fat.
  4. 4 Caramelize the rock sugar until it turns a reddish-brown color, then coat the duck in the caramel.
  5. 5 Add just enough water to cover the ingredients and simmer over the lowest heat for 45 minutes with a cinnamon stick.
  6. 6 Simmer for 10 minutes until the sauce thickens and becomes glossy, then sprinkle with pepper and green onions.

With an appliance

  • Pressure cooker 55 min

    Replace step 5: maintain high pressure for 15 minutes, then release the pressure naturally, then open the lid and boil for 10 minutes until the liquid evaporates.

Start cooking