Ingredients

Protein

• 1 whole duck (5–6 lbs), cut into large serving pieces

Aromatics

• 6 slices fresh ginger

• 6 cloves garlic, lightly smashed

• 4 green onions, cut into 2-inch sections

Spices

• 3 whole star anise

• 1 cinnamon stick

• 2 bay leaves

• 1 teaspoon Sichuan peppercorns

• 1½ teaspoons Chinese five-spice powder

Sauce Base

• ½ cup Shaoxing wine (or dry sherry)

• ½ cup light soy sauce

• 3 tablespoons dark soy sauce

• ¼ cup rock sugar (or brown sugar)

• 5 cups water or unsalted chicken stock

Finishing

• 1 tablespoon sesame oil

• Fresh cilantro or sliced scallions for garnish

Instructions

1. Blanch the Duck
   Fill the Platinum 12 QT halfway with water and bring to a rolling boil. Add duck pieces and blanch for 3–4 minutes to remove impurities. Drain and rinse thoroughly. Clean the pot.

2. Build the Aromatic Base
   Place the Platinum 12 QT back over medium heat. Add a small amount of neutral oil. Sauté ginger, garlic, and green onions until fragrant.

3. Toast the Spices
   Add star anise, cinnamon stick, bay leaves, Sichuan peppercorns, and five-spice powder. Stir for 30–45 seconds until aromatic.

4. Deglaze and Sauce
   Pour in Shaoxing wine and allow it to simmer for 1 minute. Add light soy sauce, dark soy sauce, rock sugar, and stock. Stir until sugar dissolves.

5. Braise
   Return duck pieces to the pot, ensuring they are mostly submerged. Bring to a gentle boil, then reduce to low heat. Cover and simmer for 90 minutes, turning pieces occasionally.

6. Reduce and Glaze
   Remove the lid and simmer uncovered for an additional 20–30 minutes, allowing the sauce to thicken and coat the duck with a deep reddish glaze.

7. Finish
   Stir in sesame oil. Taste and adjust seasoning if necessary.