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Chinese braised duck


  • Soak the shiitakes in hot water for 20-30 mins. Then discard the stalks and reserve the liquid.
  • Blanch the duck in a pot of boiling water for about 5 mins. Drain well and set aside.
  • Put the Chinese wine, soy sauces, Hoisin, rock sugar, orange peel, cinnamon, star anise, whole cloves, fennel seeds, ginger and 2 spring onions cut into lengths into a large pot. Lay the duck on top, skin side up, scatter with the shiitakes and pour the strained reserved mushroom soaking liquid over. Then add enough water to just cover, place a bowl on top (to keep the duck submerged in the liquid) and simmer very gently for about 1 hour until the duck is tender.
  • Remove about 2 cups of the cooking liquid, strain and put into a small pot. Add the honey and gently cook to lightly reduce.
  • In another pot, blanch the snowpeas until crisp-tender. Drain.
  • To serve, mound steamed rice in individual bowls and arrange the shiitakes, snowpeas and duck on top. Spoon the reduced sauce over and garnish with the chillies and shredded spring onion.
  • nb. The master stock can be strained and reserved in the freezer to be used at a later stage.


  • 12 dried shiitake mushrooms
  • 1.2 kg duck, portioned
  • ½ cup Chinese rice wine
  • ½ cup dark soy sauce
  • ½ cup light soy sauce
  • ¼ cup Hoisin sauce
  • ½ cup yellow rock sugar
  • 2 pieces dried orange peel
  • 1 small cinnamon stick
  • 2 star anise
  • 2 whole cloves
  • ½ tspn fennel seeds
  • 8 slices fresh ginger, unpeeled
  • 4 spring (green) onions
  • 1 tspn honey
  • 24 snowpeas
  • 2 long red chillies, shredded

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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