Braised Duck with Dried Tangerine Peel 橙皮焖鸭
Prep time
Cook time
Total time
Serves: 4
  • 1 whole duck (around 2 kg, cut into half)
  • 5-6 pcs garlics, crushed
  • 10 slices ginger
  • 5 pcs tangerine peel
  • 1 tbsp cooking oil
  • 2 tbsp light soya sauce
  • 2 tbsp oyster sauce
  • 2 tbsp shaoxing wine
  • 1 tbsp kecap manis (sweet soya sauce)
  • 1 tbsp rock sugar
  • 4 tsp dark soya sauce
  • 1 litre water
  1. Heat up 1 tbsp of cooking oil in a wok and add the garlics, ginger and dried tangerine peel. Saute till aromatic.
  2. Add in the water and all the rest of the ingredients, except the duck. Allow the sauce to be simmered till it boils.
  3. Add in the duck and reduce the heat to low. Cover the wok and allow the duck to be simmered for a further 2 hours.
  4. Halfway through the cooking time, rotate the duck to the opposite side so that it can be evenly browned and continue cooking till the meat turns tender.
  5. Drain the duck and cut into smaller pieces. Pour some braising sauce over the duck and serve.
Recipe by Eat What Tonight at