Entree: China – Hubei – 湖北卤鸭 ➤ Húběi lǔ yā (Duck braised in a savory, spiced soy-based broth characteristic of Hubei cuisine)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 5 min

Additional 10 min

Total 1 hr 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole duck, about 4 lb (1.8 kg), cut into 8 pieces
- 2 tbsp (30 ml) vegetable oil
- 3 slices fresh ginger
- 4 scallions (green onions), cut into 2-inch (5 cm) lengths
- 4 cloves garlic, lightly smashed
- 1/2 cup (120 ml) light soy sauce
- 2 tbsp (30 ml) dark soy sauce
- 1/4 cup (60 ml) Shaoxing wine
- 2 tbsp (25 g) granulated sugar or rock sugar
- 2 whole star anise
- 1 cinnamon stick (about 2 inches (5 cm))
- 1 tsp (2 g) Sichuan peppercorns (optional)
- 2 cups (480 ml) chicken broth or water, plus more if needed
- 1 tbsp (15 ml) Chinese black vinegar or rice vinegar
- 1 tbsp (15 ml) oyster sauce (optional for added depth)
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water (slurry, optional to thicken sauce)
- Salt to taste
- Additional sliced scallions and cilantro for garnish

Show original ingredient measurements

- 1 whole duck, about 4 lb (1.8 kg), cut into 8 pieces
- 2 tbsp (30 ml) vegetable oil
- 3 slices fresh ginger
- 4 scallions (green onions), cut into 2-inch (5 cm) lengths
- 4 cloves garlic, lightly smashed
- 1/2 cup (120 ml) light soy sauce
- 2 tbsp (30 ml) dark soy sauce
- 1/4 cup (60 ml) Shaoxing wine
- 2 tbsp (25 g) granulated sugar or rock sugar
- 2 whole star anise
- 1 cinnamon stick (about 2 inches / 5 cm)
- 1 tsp (2 g) Sichuan peppercorns (optional)
- 2 cups (480 ml) chicken broth or water, plus more if needed
- 1 tbsp (15 ml) Chinese black vinegar or rice vinegar
- 1 tbsp (15 ml) oyster sauce (optional for added depth)
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water (slurry, optional to thicken sauce)
- Salt to taste
- Additional sliced scallions and cilantro for garnish

Instructions

1. Bring a large pot of water to a boil. Blanch the duck pieces 2–3 minutes to remove impurities, then drain and rinse the pieces under warm water. Pat dry.
2. In a large heavy-bottomed pot or Dutch oven over medium-high heat, add the vegetable oil. When hot, brown the duck pieces skin-side down until golden, about 4–6 minutes per side. Work in batches if necessary. Remove and set aside.
3. Reduce heat to medium. In the same pot, add ginger, scallions, and garlic and stir-fry briefly until fragrant, about 1 minute. Add star anise, cinnamon stick, and Sichuan peppercorns and toast 30 seconds.
4. Return the browned duck to the pot. Add light soy sauce, dark soy sauce, Shaoxing wine, sugar, oyster sauce (if using), and chicken broth. The liquid should come about halfway up the duck; add more hot water if needed.
5. Bring the mixture to a gentle boil, then reduce heat to a low simmer. Cover and braise for 45–60 minutes, turning the pieces once or twice, until the duck is tender and the flavors have penetrated the meat.
6. Carefully transfer the duck to a serving platter. Increase heat and reduce the braising liquid until slightly thickened, about 8–10 minutes. Stir in vinegar to balance the flavors. If a thicker glaze is desired, whisk in the cornstarch slurry and simmer until the sauce coats the back of a spoon.
7. Adjust seasoning with salt if needed. Spoon the reduced sauce over the duck, garnish with sliced scallions and cilantro, and serve hot with steamed rice or noodles.