Ken Hom’s Braised Duck

This recipe is easy to make at home and reheats well, although we recommend serving at room temperature. Recipe by the brilliant Ken Hom.

Servings
Serves: 3-4
Prep
10 mins
Cook
90 mins

Ingredients

  • 1 x 1.6–1.75kg duck
  • 1.2 litres groundnut or vegetable oil
  • Garlic and Vinegar Dipping Sauce

For the braising sauce

  • 1.2 litres Chicken Stock or water
  • 1.2 litres dark soy sauce
  • 300ml light soy sauce
  • 450ml dry sherry
  • 100g granulated sugar
  • 5 whole star anise
  • 3 cinnamon sticks
  • 2 tbsp fennel seeds
  • 1 tbsp cumin seeds

For the garnish

  • Fresh coriander sprigs

Method

  1. Cut the duck in half, lengthways. Dry the halves thoroughly with kitchen paper. Heat the oil in a wok or a large frying pan until it is almost smoking, and deep-fry the two halves of the duck, skin side down. Turn the heat to medium and continue to fry slowly until the skin is browned. This should take about 20 minutes. Do not turn the pieces over, but baste the duck as it fries. Drain the lightly browned duck on kitchen paper.
  2. Combine all the braising sauce ingredients in a large pan and bring to the boil. Add the duck halves and turn the heat down to a simmer. Cover the pan and slowly braise the duck for 1 hour, or until it is tender.
  3. Skim off the large amount of surface fat that will be left when the duck is cooked. This procedure will prevent the duck from becoming greasy. Now remove the duck halves from the sauce with a slotted spoon. Let them cool, then chop them into smaller pieces.
  4. Arrange on a warm platter, garnish with the fresh coriander and serve at once, with the Garlic and Vinegar Sauce. Alternatively, you can let the duckcool thoroughly and serve it at room temperature.
  5. Once the braising sauce has cooled, remove any lingering surface fat. It can now be frozen and re-used to braise duck or chicken. This dish reheats beautifully.
  6. For more Ken Hom recipes visit www.kenhom.co.uk.
Email recipe

Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.