Nutrition balance score
Unbalanced
Glycemic Index
25
Low
Glycemic Load
2
Low
Nutrition per serving
Calories1330.4 kcal (67%)
Total Fat106.8 g (153%)
Carbs8.3 g (3%)
Sugars25.9 g (29%)
Protein34.5 g (69%)
Sodium1593.9 mg (80%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
1. Prep duck.
Discard head and guts. Cut and save wing tips, feet and neck. Remove stray feathers. Rinse.
Step 2
2. Boil water.
Bring 4 litres of water to boil. Or as much as needed to cover duck in the wok/pot. Use a burner that can maintain a very low fire. A wok with 4 litres of water and a duck is heavy and there is a high risk of spilling water from a wok. Avoid moving the wok from a big burner to small burner. Use a kettle to boil the water and pour it into the wok if you can't handle the weight.
Step 3
3. Wash herbs and spices (500g garlic, 20g cinnamon, 10g angelica root, 6 star aniseed aka star anise)
Step 4
4. Add duck, herbs and spices and seasonings to boiling water. Braise duck for 2 hours over low heat. The water should barely bubble or you'll end up with duck soup and the duck will fall apart.
Step 5
5. Remove duck from pot and leave to cool.
Step 6
6. Thicken the gravy with a starch slurry (dissolve 1 tsp potato/tapioca/corn starch in 50ml of cool water). Add the slurry into gravy and boil till thickened.
Step 7
7. Chop the duck into pieces after it has cooled down and the meat has had a chance to rest and firm up.
Step 8
8. Pour the gravy on the duck. Serve.
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