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Prepared braised duck from Lee Kum Kee’s recipe

Braised Duck Recipe with Chu Hou Paste

  • Difficulty Level: 4
  • Serves Serves: 4
  • Preparation

    10mins

  • Cooking

    50mins

Chinese Food Dinner Less Than 60 mins

Most home cooks shy away from braised duck recipes—or duck dishes in general—because they can be challenging to get right. 

 

But with the help of Lee Kum Kee Chu Hou Paste, Lee Kum Kee Premium Oyster Sauce, and Lee Kum Kee soy sauces, we’ve made braising duck a little bit easier for you.

 

 

WHY WE LOVE IT

 

This braised duck recipe with chu hou paste is easy to follow and makes a delicious main course. When serving it to friends and family, you’re sure to wow them with an advanced duck dish.

 

Duck is also a lean, iron-rich protein and a great alternative to the usual chicken, pork, or beef. Because duck meat has more fat than chicken, it’s usually tastier. Just make sure you render off the duck fat when cooking. 

What You Will Need

Ingredients

  • 1 dressed duck (about 1200 grams /2.5 pounds)
  • 1 Tbsp. cooking oil
  • 20 g (1 oz.) ginger, sliced
  • 20 g (1 oz.) green onion, sliced
  • 20 g (1 oz.) onion, chopped
  • 20 g (1 oz.) cilantro

Marinade

  • 2 Tbsp. Lee Kum Kee Double Fermented Soy Sauce

Sauce Mix

  • 2 Tbsp. Shaoxing wine
  • 3 Tbsp. Lee Kum Kee Chu Hou Paste
  • 1 Tbsp. Lee Kum Kee Premium Oyster Sauce
  • 1/2 tsp. Lee Kum Kee Premium Dark Soy Sauce
  • 750 ml (3 cups) water
  • 1 Tbsp. sugar
  • cornstarch

Made with
Lee Kum Kee products

Chu Hou Sauce

Other Specialty Sauces

Chu Hou Paste
Premium Oyster Sauce, 11.5oz, Squeeze Bottle

Oyster Sauces

Premium Oyster Sauce
Premium Dark Soy Sauce

Soy Sauces

Premium Dark Soy Sauce
Double Fermented Soy Sauce 16.9 fl oz

Soy Sauces

Double Fermented Soy Sauce

How to make it

  2. In a wok, use 1 Tablespoon oil to pan-fry the duck until golden. Set aside.
  3. Using the same wok, sauté ginger, green onion, onion, and cilantro. Drizzle in wine.

  4. Add Seasoning Mix made from Shaoxing wine, Lee Kum Kee Chu Hou Paste, Lee Kum Kee Premium Oyster Sauce, Lee Kum Kee Premium Dark Soy Sauce, sugar, and water. Bring to a boil.

  5. Add the duck back into the pan. Cover and simmer for 30–45 minutes. Set aside to cool.
  6. Cut the duck into pieces. Use the cornstarch solution (1 Tablespoon cornstarch dissolved into equal part cold water) to thicken sauce, and pour mixture over the duck. Serve hot.

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