Braised Duck with Peanuts — Hakka Braised Duck with Peanuts
Hakka-style duck pieces braised low and slow with peanuts, dried tofu, and dark soy until the peanuts are meltingly soft and the sauce is deeply glossy.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat duck pieces dry. Cut tofu into 3cm cubes. Soak peanuts overnight and drain. Crush garlic cloves, slice ginger, measure soy sauces, Shaoxing wine, rock sugar, and stock. Halve choy sum lengthways. Mince garlic for greens. Have all ingredients ready.
Sear
Heat 1 tbsp oil in a medium casserole over medium-high heat. Brown duck pieces on all sides 4–5 minutes until deep golden and fat renders. Remove duck to a plate.
Bloom
Pour off all but 0.5 tbsp fat. Add crushed garlic, ginger slices, star anise, and cinnamon stick. Stir 30 seconds until fragrant. Add dark soy, light soy, Shaoxing wine, rock sugar, and stock. Stir to combine.
Braise 1
Return duck to casserole, add drained peanuts. Bring to boil, skim foam. Cover, reduce to lowest heat, braise 50 minutes, turning duck every 15–20 minutes until meat begins to soften.
Braise 2
Pan-fry tofu cubes until golden on all sides. Add to casserole, cover, braise 20–25 minutes until peanuts are very tender and duck falls from bone. While braising, boil salted water for greens.
Reduce
Uncover casserole, increase heat to medium. Reduce sauce 6–8 minutes, stirring occasionally, until thick and glossy. Blanch choy sum 1–2 minutes until bright. Drain. Fry minced garlic in 0.5 tbsp oil 30 seconds, toss with greens, oyster sauce, and sesame oil.
Plate
Spoon steamed jasmine rice into bowls. Top with braised duck, peanuts, and tofu in glossy sauce. Arrange garlic greens alongside. Serve immediately.
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