Duck Braised in Soy Sauce

Method

1. 1 Rub salt and ginger onto the chopped duck pieces, then rinse and marinate in soy sauce with shredded ginger for 1 hour.
2. 2 Fry the duck skin-side down in a dry pan for 8 minutes until the fat renders out and the skin turns golden brown.
3. 3 Frying the duck skin first before braising it is a way to prevent the skin from becoming soggy in the braising liquid.
4. 4 Caramelize the sugar, then coat the duck in the colored sauce and pour in enough water to cover it.
5. 5 Simmer over low heat for 45 minutes, tilting the pot to pour the braising liquid over the ingredients without stirring.
6. 6 Simmer for 10 minutes until the sauce thickens, then sprinkle with pepper, chili, 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.