Onion stew duck

Onion stew duck

A new duck dish to serve at Christmas dinner, easy to prepare ahead and has a lot of delicious sauce.

1. Keep the neck of the duck if available, wipe dry and season with salt and 5 spices powder overnight.

2. Dry the duck again and brush dark soy sauce over the skin, place on a rack and dry for an hour. 

Onion stew duck

3. Use a wok, add a tbsp of oil to spread over the whole surface. Heat the wok very hot then turn to medium low heat, hold the duck neck and one thigh and brown the under wing side of the duck, gently move the duck over the wok surface to avoid over heating one spot. Fat will gradually render out and brown the skin. When the skin turned crispy brown, change to the other under wing side, then the front and the back sides, pour away excess fat regularly. Keep moving the duck on the wok surface, adjust heat so that there is no smoke coming from the oil.

Onion stew duck

4. With some oil in the wok, place 7 medium onions (cut into halves) and whole garlics, brown both surfaces.

5. Bring to boil 2 cups of water with a 4 star anises, 4 tbsp soy sauce, 4 tbsp brown sugar, a few slices of ginger. Place duck in the liquid, ladle hot liquid into the inside of duck to warm it up. Turn over and repeat. 

Onion stew duck

 

6. Return onion and garlic to the wok and place around the duck, simmer with lid on for half an hour. Turn the duck over and cook for another half hour, check regularly that the duck is not stuck to the wok bottom.

7. Take duck out and reduce sauce if necessary, by now the onion should be all dissolved and the sauce thick. Can keep for a while, then cut up with the sauce around to be reheated in the oven for serving later.

8. For more festive feel, take half the onion sauce and cook with a cup of cranberry, adjust seasoning with brown sugar.