Braised Duck with Dried Tangerine Peel 橙皮焖鸭

I must admit I am still not good at cutting a whole poultry, including this duck. But nevertheless, it was braised till so succulent and tender that the meat is almost falling off the bones. So even if you do not cut it (which is pretty difficult to cut such a tender duck) as well, they can easily be tear apart even with using chopsticks. 

When I was in Taiwan earlier, where I attended a cooking class, the instructor told me that how dried tangerine peel can be attained. Basically you can peel the skin off your oranges and baked them till they are very very dried and store them for future use. Well, whilst I didn’t attempt this method myself, I gotten my dried tangerine peel from the chinese medicine hall at 60cents only and got quite a more than enough portion. This is how they are looked like.

The tangerine aftermath was pretty decent with a very aromatic braised sauce. I actually finished 1/3 of the duck all by myself and because this is braised, you can actually store this in the fridge for reheating again the following day. Usually braised foods are more flavourful the longer you re-cook them.

And time really zoom past fast. It’s been a month since I am into the new job. I am thinking to start preparing lunch box to work from now such that I actually went to purchase a thermal lunch box for it. BUT I really hope I have the determination to wake up earlier everyday to do it !!  LOL. 

Hope everyone will enjoy eye-feasting on this Braised Duck with Dried Tangerine Peel !! Have a happy weekend !!

Fresh duck can be purchased from Purelyfresh online which delivers right to your doorstep, 7 days a week !

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.



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