Photograph of the finished Duck Braised in Soy Sauce

Vietnam · Vịt kho nước tương

Duck Braised in Soy Sauce

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

What to get ready

  • Photograph of Duck Duck 3.7 lb
  • Photograph of Soy sauce Soy sauce ⅔ cup
  • Photograph of Ginger Ginger 4.2 oz
  • Photograph of Shallots Shallots 2
  • Photograph of Sugar Sugar 2.5 oz
  • Photograph of Oil Oil ½ cup
  • Photograph of Black pepper Black pepper 0.7 oz
  • Photograph of Chilli Chilli 12
  • Photograph of Spring onion Spring onion 3.5 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 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.

Start cooking