Ginger Braised Duck

Jiang Shao Ya (姜烧鸭)

Aromatic ginger weaves its way through a tapestry of rich duck intertwined with colorful chilies – the tender poultry dyed red by spicy Sichuan chili bean paste.

Ginger Braised Duck (姜烧鸭) is not a common dish in Sichuan, though it is quite similar to another dish called Ginger Blasted Duck (姜爆鸭). These two dishes are rather similar with one key difference – Ginger Braised Duck is actually a form of Meat Sauce (肉酱). The meat for Ginger Braised Duck is cut into small bits, is quite saucy, and is only lightly coated with starch. As such, Ginger Braised Duck is also called Minced Duck Sauce (姜鸭臊子) in Chinese. Ginger Blasted Duck, on other hand, is essentially just Fresh Ginger Duck (仔姜鸭; also known as Lightly Pan-Fried Duck 小煎鸭) and has less sauce, a thicker starch coating, and a lot of Green Chilies and Young Ginger.

Ginger Braised Duck is very much a Yibin home style dish – one that’s popular enough to transcend home cooking and enter the realm of local restaurants. While it may have originated as a home style braised dish, it has since become an incredible topping for Yibin Tossed Noodle Dishes (宜宾拌面). A small plate of spicy Ginger Duck Noodles (姜鸭面) is a breakfast must-have when visiting the ancient district of Lizhuang in Yibin. The delicious saucy duck also tastes great atop a simple bowl of rice.

Duck can have rather strong flavors so it must be prepared well before stir-frying. Often, this is done by either boiling or deep-frying the bits of Duck to remove harsh flavors and odors. Deep-frying is the key to Ginger Braised Duck. It renders out excess fat, removes unpleasant flavors, and concentrates the deliciousness. The Duck pieces, nevertheless, must be washed and ringed out thoroughly before frying to ensure a purer flavor. The washing process not only removes blood but also pre-tenderizes the Duck, allowing it to more readily absorb the marinade.

Prep Time: 10 min

Cook Time: 55 min

Total Time: 1 hr 5 min

Serving: 2 - 4 people

Ingredients

1/2 of a Duck

Marinade
1 – 2 Tbsp. Corn Starch
1 Tbsp. Ginger-Scallion Slurry
1 Tbsp. Shaoxing Rice Wine
1/2 tsp. Salt
1/2 tsp. Ground White Pepper

Aromatics
5 – 10 Pickled Chilies
4 large cloves of Garlic
2 4-inch blocks of Ginger

3 – 4 Long Green Chilies (二荆条)

Peanut Oil

2 Tbsp. Sichuan Chili Bean Paste

Sauces and Seasonings
1 Tbsp. Shaoxing Rice Wine
1/2 tsp. Five-Spice Powder (五香粉) OR Thirteen Spice Powder (十三香粉)

Braising Sauce
4 cups of Water
1 Tbsp. Light Soy Sauce
1/2 tsp. White Sugar
1/2 tsp. MSG
1/2 tsp. Chicken Bouillon Powder

Brightening Oil
1/2 tsp. Sichuan Pepper Oil

Directions

1.) Prepare the Duck:

• Wash the Duck and place it on a cutting board.
• Remove and discard the head and neck (or save these for other dishes).
• Separate the leg from the body at the thigh and cut off the wing at the shoulder joint. Chop the wing into 1 1/2-inch pieces.
• Chop the leg into 1 1/2-inch-thick strips, starting at the upper thigh and working all the way down to the foot. (The foot can be discarded or set aside to be cooked in another dish).
• Rotate the strips of leg meat and chop the strips into 1 1/2-inch-thick cubes.
• Cut the body in half separating the back from the breast.
• Chop both the back and the breast into 1 1/2-inch-thick strips and then chop the strips into 1 1/2-inch cubes.
• Place all the Duck pieces into a bowl, fill the bowl with water, drain, and repeat until the water runs clear.
• Drain the water completely, squeezing out as much liquid as possible, and set the Duck in a dry bowl.

2.) Add all of the Marinade ingredients (Corn Starch, Ginger-Scallion Slurry, Rice Wine, Salt, and White Pepper) to the Duck and mix everything by hand for 2 minutes.

3.) Prepare the Aromatics, placing them all into the same bowl:

• Cut the Pickled Red Chilies into 1/2-inch pieces.
• Peel and slice the Garlic.
• Thoroughly wash and dry the Ginger before thickly slicing it and optionally cutting it into cubes.

4.) Cut the Long Green Chilies into 1/2-inch pieces and set them aside in their own bowl.

5.) Fill a seasoned wok about 1/3 full with Peanut Oil and heat on medium-high until nearly smoking. Add the Duck and fry the pieces for about 1 – 2 minutes until all moisture has evaporated from the surface of the Duck. Pour the contents of the wok into a wire strainer set over a large pot to quickly separate the Duck from the Oil.

(Fry the Duck in batches if not using a high-powered wok burner. The pieces of Duck should fry on an even layer in the wok without the pieces touching each other. If too much Duck is added at once, the Oil temperature will cool and the water will combine with the Oil creating a soupy mess. While the Duck is frying, much of the fat will render out into the Oil. I highly recommend saving this Oil for use in other dishes. The Peanut Oil and Rendered Duck Fat can add immense flavor to both Chinese and Western cuisine).

6.) Return about 1/4 cup of Oil back to the wok and heat on medium-high heat until you see the tiny tendrils of smoke called the ‘Breath of the Wok’ (锅气). Add the Duck to the wok and stir-fry the pieces quickly, allowing them to pick up just a touch of char.

7.) Remove the wok from heat and add the Aromatics, mixing them quickly with the sizzling Duck.

8.) Add the Sichuan Chili Bean, stirring quickly to combine the paste with some of the Oil. Return the wok to heat and mix everything quickly until every piece of Duck is thoroughly coated in red.

9.) Pull the wok away from heat and the Sauces and Seasonings (Rice Wine and Five-Spice Powder). Return the wok to heat and toss everything together briefly.

10.) Immediately pour in 3 – 4 cups of Water and add the other Braising Sauce ingredients (Soy Sauce, Sugar, MSG, and Chicken Bouillon Powder). Increase the heat to high and bring the sauce to a boil.

11.) Reduce the heat to medium-low, cover with a lid, and simmer for about 30 minutes.

12.) Add the Green Chilies to the wok, mix everything, and cook uncovered for about 10 to 15 minutes until much of the water has evaporated and the remaining Sauce clings to the Duck.

13.) Finally, add a splash of Sichuan Pepper Oil and mix everything thoroughly before ladling a spoonful of the delicious Ginger Braised Duck onto a serving of rice or noodles.

 

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