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Recipe Braised Duck with Chu Hou Paste

Braised Duck with Chu Hou Paste

  • Difficulty Level: 4
  • Serves Serves: 4
  • Preparation

    10mins

  • Cooking

    50mins

Chinese Food Dinner Less Than 60 mins

What You Will Need

Ingredients

  • 1 dressed duck (about 1.1 kg)
  • 1 Tbsp. cooking oil
  • 30 g ginger, sliced
  • 30 g green onion, sliced
  • 30 g onion, chopped
  • 30 g cilantro

Marinade

  • 2 Tbsp. Lee Kum Kee Double Fermented Soy Sauce

Sauce Mix

  • 2 Tbsp. Shaoxing wine
  • 3 Tbsp. Lee Kum Kee Chu Hou Paste
  • 1 Tbsp. Lee Kum Kee Premium Oyster Sauce
  • 1/2 tsp. Lee Kum Kee Premium Dark Soy Sauce
  • 750 ml (3 cups) water
  • 1 Tbsp. sugar
  • cornstarch

Made with
Lee Kum Kee products

Double Fermented Soy Sauce, 500 ml, Bottle

Soy Sauce

Double Fermented Soy Sauce
Chu Hou Paste 306ml

Other Sauces

Chu Hou Paste
LKK's Premium Oyster Flavoured Sauce 510g

Oyster Sauces

LKK's Premium Oyster Flavoured Sauce
LKK's Premium Soy Sauce, 500 ml, Bottle

Soy Sauce

LKK's Premium Dark Soy Sauce

How to make it

  1. Marinade duck with Double Fermented Soy Sauce. In a wok, use 1 Tablespoon oil to pan-fry duck until golden. Set aside.
  2. Use the same wok, sauté ginger, green onion, onion, and cilantro. Drizzle in wine and add Seasoning Mix. Bring to a boil and add the duck back. Cover and simmer for 30–45 minutes. Set aside to cool.
  3. Cut the duck into pieces. Use cornstarch solution to thicken sauce, and pour mixture over the duck. Serve hot.

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