Soy Sauce Braised Duck

Soy Sauce Braised Duck


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Duck thighs are marinated in soy and honey then seared before being simmered in a rich Malaysian inspired sauce with shallots, anise and cinnamon.


Serves: 4 

  • 1 tablespoon dark soy sauce
  • 1 teaspoon honey
  • 1/4 teaspoon ground pepper
  • 1/2 teaspoon 5 spice powder
  • 4 duck thighs
  • 5 shallots
  • 2 garlic cloves
  • 3 tablespoons cooking oil
  • 3 star anise
  • 4cm cinnamon stick
  • 1 cup (250ml) water
  • 2 tablespoons dark soy sauce
  • 1 tablespoon sugar
  • 1 pinch salt, to taste

Preparation:30min  ›  Cook:30min  ›  Extra time:30min marinating  ›  Ready in:1hour30min 

  1. Mix dark soy sauce, honey, pepper and 5 spice powder in a bowl then marinate duck thighs in mixture for 30 minutes.
  2. Grind or blend the shallots and garlic until fine. Heat oil in saucepan until hot and sear the thighs skin side down until brown. Remove and set aside.
  3. Lower heat and add the ground shallots, garlic, star anise and cinnamon then stir fry until fragrant.
  4. Pour in half the water and scrape the bottom of saucepan. Add the soy sauce, sugar and salt. Place the duck thighs in saucepan then cover and simmer for 10 minutes.
  5. Remove lid and pour in the rest of the water then turn the thighs on the other side, return the lid and simmer for another 20 minutes until the meat is tender.
  6. Let cool and cut the thighs into pieces before serving.

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