Chinese · Dinner
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.
$
20 minsPrep
90 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
780Calories
48gProtein
42gFat
58gCarbs
8gSugar
6gFiber
820mgSodium
105mgChol
Goes well with
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Shaoxing Rice Wine (warmed)Shaoxing Rice Wine (warmed) — A crisp, d...
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Instructions
1
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.
2
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.
3
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.
4
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.
5
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.
6
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.
7
Plate
Spoon steamed jasmine rice into bowls. Top with braised duck, peanuts, and tofu in glossy sauce. Arrange garlic greens alongside. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 600g (21.2 oz / whole) duck
- 75g (2.6 oz) raw peanuts
- 100g (3.5 oz) firm tofu
- 22ml (1.5 tbsp) dark soy sauce
- 1 tbsp light soy sauce
- 22ml (1.5 tbsp) Shaoxing rice wine
- 15g (0.5 oz) rock sugar
- 300ml (1.25 cup) chicken stock
- 2 garlic cloves
- 3 slices fresh ginger
- 1 whole star anise
- 0.5 cinnamon stick
- 1.5 tbsp neutral oil
- 250g (8.8 oz) choy sum or bok choy
- 22ml (1.5 tbsp) oyster sauce
- 0.5 tsp sesame oil
- 400g (14.1 oz) steamed jasmine rice