京酱鸭腿配莲藕
A classic Beijing dish featuring tender duck legs braised in a rich soy-based sauce, accompanied by crisp lotus root slices. The chef's skilled preparation in a traditional kitchen brings out the deep, savory flavors of northern Chinese cuisine.
准备时间 Prep
30 分钟 min
烹饪时间 Cook
75 分钟 min
份量 Serves
4 人份 servings
总时长 Total
105 分钟 min
duck legs
skin-on
lotus root
peeled and sliced
soy sauce
light soy sauce
dark soy sauce
for color
rock sugar
or granulated sugar
star anise
cinnamon stick
dried red chilies
optional
garlic
smashed
ginger
sliced
scallions
cut into sections
cooking wine
Shaoxing wine
chicken stock
or water
sesame oil
for finishing
Blanch duck legs in boiling water for 3 minutes, then rinse and pat dry.
In a wok or heavy pot, heat a little oil over medium heat. Sear duck legs skin-side down until golden brown, about 5 minutes per side. Remove and set aside.
In the same pot, add ginger, garlic, and scallions. Stir-fry until fragrant, about 1 minute.
Add soy sauces, rock sugar, star anise, cinnamon, chilies, and cooking wine. Stir until sugar dissolves.
Return duck legs to the pot, add chicken stock, and bring to a boil. Reduce heat, cover, and simmer for 45 minutes.
Add lotus root slices and simmer for another 20 minutes, until duck is tender and lotus root is cooked through.
Remove duck and lotus root to a serving plate. Increase heat to reduce the sauce until thickened, about 5 minutes. Drizzle with sesame oil and pour over the dish.
Cooking Tips