Braised Duck/卤鸭


½ duck (about 3 pounds)

Water 2 and 1/2 cups

Soy sauce ½ cup

Oyster sauce 2 tbsps.

Cooking wine 2 tbsps.

Rock sugar 1/3 cup

Ginger 3 slices

Dried tangerine peel 2 small pieces

Spice pouch for beef stew 1 bag

Dried red pepper 1 piece

Star anise 3 pieces

Chinese Prickly ash 10 pieces

Five spice ½ tsp



Chop the half duck into 3 big pieces ( wing, breast and leg)

Blanch the duck meat in the boiling water for 2 minutes, then wash with running water.

Add 1 tbsp oil to a cooking pan; add ginger, dried tangerine peel, dried pepper, star anise, and Chinese prickly ash to it and sautéed until fragrant.

Add the rest of ingredients and cooking until boil.

Add the duck to the sauce and bring the whole thing to boil, and then turn the heat to low.

Simmer the duck in the sauce for 45 minutes.

The left over sauce is really good for rice and noodles. You can also save it for next time. If you don’t not going to use it any time soon, keep it in the freezer.

Spice pouch for beef stew is something really good for braise, I always have some at home just in case I want to cook something. Even though it says for beef, it can be used for any kind of meat. If you don’t have it you can still make this dish, but with it the meat just tastes better.




鸭子半只 (约3磅)

水2 杯半




冰糖1/3 杯







五香粉½ 茶勺


把半只鸭切成3大块 (翅膀、鸭胸和腿)

将鸭肉在沸水中焯水2分钟, 然后用水冲洗干净。

将1汤匙油加到炒锅中; 加入姜、陈皮、干辣椒、八角和花椒, 炒至香气出来。


把鸭子加到调味汁里, 把它煮开后把火调小。



煮好后剩下的酱汁不要浪费, 可以拌饭, 拌面吃都很好吃。 也可以装起来等下次再卤东西的时候用。 酱汁会越来越浓越来越好吃的。 如果不知道什么时候会用到放冻箱里保存。

牛肉卤包可以用来煮任何的肉, 你也可以不用。 个人觉的用了味道更好。

5 thoughts on “Braised Duck/卤鸭

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