The leftover half duck from previous post “Shiso braised Duck” was made into Cantonese Five-Flavor Duck. Five flavors are: fragrant, spicy, sweet, sour, umami 香、辣、甜、酸、鮮. Five-flavor duck recipe is very straightforward — mix sauce, stir fry duck till skin becomes golden, cook for long time over low heat.
QUICK TAKEAWAYS
- do not add too much water into the pot
- mix sauce well to make sure no solid chunk is left
- use of Chu Hou paste could be substituted by Hoisin sauce.
RECIPE
- half duck
- 1/2 cup rice wine/yellow wine 米酒/黃酒
- 1/4 cup soy sauce 生抽
- 1/8 cup traditional soy sauce 老抽
- 1/8 cup rice vinegar 香醋
- 1tbsp Chu Hou paste or Hoisin Sauce 柱侯醬/海鮮醬
- 1 block fermented bean curd 腐乳1塊
- 20g rock sugar 冰糖
- ginger slices
Step 1: slice ginger into slices
Step 2: mix well till no chunk is left:
- 1/2 cup rice wine/yellow wine 米酒/黃酒
- 1/4 cup soy sauce 生抽
- 1/8 cup traditional soy sauce 老抽
- 1/8 cup rice vinegar 香醋
- 1tbsp Chu Hou paste or Hoisin Sauce 柱侯醬/海鮮醬
- 1 block fermented bean curd 腐乳1塊
Step 3: over hot oil, cook duck with skin down till skin becomes golden
Step 4: remove duck from pot, stir fry ginger slices till golden and fragrance comes out
Step 5: add duck back in, stir fry. Add sauce mix, 20g rock sugar and hot water till it reaches half height of duck (I added too much water, wrong demo!)
too much water!
Step 6: bring to boil and cook over medium-low heat for 40-50mins. If whole duck, can cook up till 90mins.
Step 7: let cool and plate
READY TO SERVE!!
RESOURCES
