How to make Authentic Shanghai Duck

What do you think of when you think of duck? Perhaps you think of a perfectly baked duck with orange sauce that has become a favorite during the holiday season. You may even think of the crispy and succulent "Peking" duck that is very popular in Northern China. But have you ever heard of Shanghai duck? While not as well known, Shanghai duck is equally delicious if not more delicious than it's other known types.

Shanghai duck is cooked with a method known as "red" cooking. The duck cooks and bastes in a liquid of dark soy sauce, sugar, cinnamon, and star anise (the secret ingredient). Once you try Shanghai duck, you'll be wishing you had learned how to prepare it long ago.

Difficulty: Moderate

Instructions

Things You'll Need:

• 1 whole lean duck (thawed)
• 1/4 cup of dark soy sauce
• 1/8 cup of light soy sauce
• 1/4 cup of sugar (for cooking)
• 4 star anise (broken)
• 1 cinnamon stick
• Sugar to taste (for sauce)
• 1 cup of water

1. First, prepare the duck for cooking. Remove your thawed duck from the packaging and pat dry. Don't forget to remove any organs from the cavity. Remove any excess fat and oil glands with either kitchen shears or a sharp knife. Next, cut the duck into quarters. Split the duck down the breast bone and back. Remove the back completely and discard. Then, separate each leg/thigh from each breast portion.

2. In a skillet on medium to medium high heat, sear the skin side of the duck to render some of the fat out of the duck. Do this until the skin becomes golden brown. (approximately 5 min on each side) Next, place the duck in a 2-quart sauce pan or similar cooking vessel depending on the size of your duck. Add the water, sugar, star anise, dark and light soy sauce, and cinnamon to the pan with the duck and stir to combine. Turn heat to medium and allow the liquid to come to a low boil. Reduce heat and simmer on low for two to three hours covered. Baste duck with the liquid every 15 minutes. Turn the duck pieces over every 30 minutes. The trick to this dish is patience. The longer cooking time will infuse the duck with flavor and allow it to become tender.

3. Remove the duck from the pan and check for doneness. You want the meat to pull easily from the bone. To make the sauce or glaze, add a 1/4 cup of sugar or more if desired to the sauce pan. Increase heat to medium to reduce the sauce to a syrup consistency. Remove sauce from heat and set aside.

4. Cut the cooked duck quarters into chunks (traditional Chinese style) and drizzle the sauce over the duck and serve. Congratulations! You've made authentic Shanghai duck.

Tips & Warnings

• Try to buy a lean duck if you can. Chinese ducks are much leaner than what you will find in your typical Western supermarket.
• Add sugar to taste. If you like your sauce sweeter, then add more sugar!
• Render as much fat out of the duck as possible prior to cooking in the sauce pan.
• Invite your Chinese friends over to impress them with your knowledge of Shanghai cuisine.
• Serve with white rice and stir-fried vegetables of your choice. If you really want to impress, make a simple broth-based soup to accompany your meal.
• When searing the duck, be careful of oil splatter. Use a lid or splatter (mesh) screen.

[yinyin41]

on 7/24/2009 This is a great recipe. My mother makes the duck exactly the same way back in Shanghai. How do you know how to cook duck in Chinese way?