Amazing Braised Hoisin Sticky Duck

Duck & Marinade

2 duck legs
1 tablespoon light soy sauce
1 tablespoon Shaoxing rice wine
1 teaspoon sesame oil

Aromatics

1 thumb-size piece ginger, sliced
3-4 spring onions, cut into chunks
1 tablespoon vegetable oil

Braising Base

1 large sweet potato (or yam), cut into chunky pieces

Sauce

Reserved marinade
1 tablespoon oyster sauce
3 tablespoons tamarind paste or tamarind concentrate
2 tablespoons hoisin sauce
1 tablespoon kecap manis
Chicken stock (enough to cover duck)

To garnish:
Fresh coriander

PREPARATION

1. Place the duck legs into a bowl and rub with light soy sauce, Shaoxing rice wine and sesame oil. Massage the marinade into the meat, working your fingers slightly under the skin. Ideally marinate overnight in the fridge.

COOKING

1. Heat vegetable oil in a wok or heavy saucepan over medium high heat. Add ginger and spring onions and fry until fragrant and lightly crisped.
2. Place the duck legs skin-side down into the pan. Sear to render fat and tighten the skin. Keep any leftover marinade.
3. Once browned, pour off excess duck fat.
4. Mix the reserved marinade with oyster sauce, tamarind, hoisin and kecap manis. Pour into the pan and caramelise for 2-3 minutes, turning the duck to coat evenly.
5. Add enough chicken stock to cover the duck. Bring to the boil, then reduce to a gentle simmer.
6. Simmer for 10 minutes, then add sweet potato. Continue simmering for 20-30 minutes until the duck is tender and the sauce thickens.
7. Remove the lid near the end if you need to reduce further. Serve with plenty of sauce and garnish with fresh coriander.

School of Wok Tips

• Sear the duck skin-side down first to render fat and build flavour in the pan.
• Caramelise the sauce for a couple of minutes before adding stock to deepen the glaze.
• Keep the simmer gentle so the duck stays tender and the sauce reduces cleanly.
• Add sweet potato in large chunks so it thickens the sauce without turning to mash.

FAQs

Can I make this ahead of time?
Yes? Braised duck tastes even better the next day. Reheat gently so the sauce stays glossy.

What can I use instead of tamarind?
A mix of lime juice and a little brown sugar can mimic sweet sour balance, though tamarind gives the best depth.

How do I know when the duck is done?
The meat should pull away from the bone easily and the sauce should cling in a sticky coating.