Secret recipe to cook Chinese Twice Style Cooked Duck

This is a classy and savory Asian style recipe I know you won’t be able to get enough of. Serve this at your next New Year celebration to make a dish that all of your guests will be begging you for the recipe.

Twice Style Cooked Duck Recipes

Twice Style Cooked Duck

This Twice Style Cooked Duck recipe is easy to make and is a popular dish on the holidays. It is also good to cook the duck the day before so that it can be rested. Simply add all of the ingredients to a roasting pan and place it in the refrigerator or freezer. Once it has cooked through, you can serve it as you would any other roast. This duck will keep for up to 5 days, and can be frozen for up to 3 months.

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Course: Main dishes, Party

Cuisine: Chinese

Keyword: Duck

CookingStyle: Baking, Roasting

Prep Time: 20 minutes minutes

Cook Time: 2 hours hours 15 minutes minutes

Total Time: 2 hours hours 35 minutes minutes

Servings: 6 servings

Calories: 736kcal

Author: James Anderson

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Equipment

saucepan

Ingredients

1x2x3x

• Some Oil Canola Variety and For Cooking
• 2 tablespoons Garlic Minced
• 2 tablespoons Ginger Minced
• 1 Tablespoon Black Beans Fermented Variety
• ¼ Cup Scallions Finely Chopped
• ½ Cup Hoisin Sauce
• 1 Cup Red Wine Your Favorite Kind
• 1 Cup Soy Sauce Dark in Color and Your Favorite Kind •
• 1 Cup Sugar White in Color
• 1,6 Pound Duck Whole and Roasted

Instructions

• Use a large sized saucepan and place over medium heat. Add in some oil and once your oil is hot enough add in your minced garlic, minced ginger, fermented black beans and scallions. Cook for at least 5 minutes or until soft to the touch.
• Add in your hoisin sauce and stir to combine. Continue to cook for another 2 minutes before adding in your favorite kind of red wine, favorite kind of soy sauce and white sugar. Stir again to combine.
• Bring your sauce to a boil and then add in your fully roasted duck. Make sure that you turn your duck over constantly. Braise your duck for at least 15 minutes before removing.
• Reduce the heat to low and allow to simmer for the next 10 minutes. Add your duck back into the sauce and stir to incorporate.
• Remove from heat and serve while still piping hot.

Video

https://www.youtube.com/watch?v=Cw0bt_2D6BI&pp=ugMICgJ2aRABGAE%3D

Notes

You can even prepare them a day ahead of time and serve them cold.

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Nutrition

Serving: 6servings | Calories: 736kcal | Carbohydrates: 49g | Protein: 19g | Fat: 48g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 23g | Cholesterol: 93mg | Sodium: 2610mg | Potassium: 454mg | Fiber: 1g | Sugar: 41g | Vitamin A: 247IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 4mg

© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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Pin Recipe

Alternative Method: Sous Vide Twice Style Cooked Duck

Ingredients:

• 1 duck breast (skin-on)
• 2 tablespoons Sichuan doubanjiang (chili bean paste)
• 2 tablespoons vegetable oil
• 2 cloves garlic (minced)
• 1 tablespoon fresh ginger (minced)
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine
• 1/2 tablespoon sugar
• 1/2 teaspoon Sichuan peppercorns (toasted and ground)
• 1/4 cup chicken stock
• Green onions (for garnish)
• Cooked rice (to serve)

Instructions:

• Preheat your sous vide machine to 140°F (60°C) for a medium-rare result. Adjust the temperature to your preferred doneness.
• Season the duck breast generously with salt. Vacuum-seal it in a sous vide bag.
• Submerge the bag in the preheated water bath and cook for 2 to 4 hours, depending on your desired tenderness. The longer it cooks, the more tender the duck will become.
• While the duck is cooking, prepare the sauce. In a pan, heat the vegetable oil over medium heat. Add minced garlic, ginger, and Sichuan doubanjiang. Sauté for a minute until fragrant.
• Stir in the soy sauce, Shaoxing wine, sugar, and ground Sichuan peppercorns. Add the chicken stock and bring the mixture to a simmer. Let it cook for a few minutes until it thickens slightly. Set the sauce aside.
• Once the duck has finished sous viding, remove it from the bag and pat it dry with paper towels. Preheat a skillet over high heat.
• Place the duck, skin side down, in the hot skillet. Sear for 2-3 minutes, or until the skin is crispy and golden brown. Flip and sear the other side for 1-2 minutes.
• Slice the duck into thin pieces and serve it over cooked rice. Drizzle the sauce on top and garnish with chopped green onions.

Tips for making Twice Style Cooked Duck

Cooking Tips

• Score the Duck Skin: When preparing the duck, scoring the skin allows the fat to render out more effectively during cooking. This results in a crispy, golden-brown skin that’s a hallmark of this dish.
• Use Medium Heat: For the first stage of cooking, simmer the duck on medium heat. This gentle cooking method ensures that the meat remains tender while infusing it with flavor from the aromatic broth.
• Chill Before the Second Cook: After the initial simmering, let the duck cool and rest in the refrigerator. This step firms up the skin, making it easier to handle when you proceed to the stir-frying stage.
• Quality Ingredients Matter: Choose fresh, high-quality duck and aromatic ingredients for the best flavor. Using Sichuan doubanjiang and Sichuan peppercorns will give your dish an authentic and spicy kick.

Serving Suggestions

• Steamed Jasmine Rice: A classic pairing with the duck, the simplicity of steamed jasmine rice allows you to savor the complex flavors of the dish.
• Pickled Vegetables: A side of pickled cucumbers, daikon radish, or carrots provides a refreshing contrast to the rich and spicy flavors of the duck.
• Szechuan-Style String Beans: Stir-fried green beans with garlic, ginger, and Sichuan peppercorns make an excellent side dish that complements the duck’s spiciness.
• Soy Sauce Dipping Sauce: Create a simple dipping sauce with soy sauce, rice vinegar, and a touch of sugar. It pairs perfectly with the duck.
• Chrysanthemum Tea: To balance the heat of the dish, enjoy it with a soothing cup of chrysanthemum tea or a light lager beer.

FAQs about Twice Style Cooked Duck

• Can I make Twice Style Cooked Duck in advance? Yes, you can prepare the duck in advance and reheat it before serving. It’s a convenient option for entertaining.
• Is there a vegetarian version of this dish? Yes, you can create a vegetarian version using tofu or seitan instead of duck. Adjust the cooking time accordingly.
• How can I store leftovers? Store leftover Twice Style Cooked Duck in an airtight container in the refrigerator for up to three days. Reheat it gently in a skillet or microwave.
• Can I adjust the spiciness of the dish? Absolutely. You can control the spiciness by adjusting the amount of Sichuan doubanjiang (chili bean paste) you use. Start with less if you prefer a milder flavor.

Unlock the secrets to perfect Twice Style Cooked Duck with our expert guide. Elevate your Sichuan culinary skills today.

James Anderson

Sous Chef at Food And Meal Restaurant

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.