中秋栗子鸭
A hearty street-side dish featuring tender duck braised with sweet chestnuts and aromatic spices, perfect for celebrating the Mid-Autumn Festival. The rich flavors and warming qualities make it a beloved home-style meal during cooler evenings.
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 (about 2.5 kg)
cut into bite-sized pieces
peeled chestnuts
fresh or vacuum-packed
ginger
garlic
smashed
star anise
cinnamon stick
soy sauce
dark soy sauce
for color
Shaoxing wine
sugar
water or chicken stock
enough to cover duck
scallions
cut into sections
salt
vegetable oil
for frying
Blanch duck pieces in boiling water for 2-3 minutes to remove impurities. Drain and pat dry.
Heat oil in a large wok or pot over medium-high heat. Add ginger and garlic, stir-fry until fragrant.
Add duck pieces and stir-fry until lightly browned on all sides.
Add star anise, cinnamon, soy sauces, Shaoxing wine, sugar, and water. Bring to a boil.
Reduce heat to low, cover, and simmer for 45-50 minutes until duck is tender.
Add chestnuts and continue to simmer for another 15-20 minutes until chestnuts are tender and sauce has thickened.
Season with salt to taste, garnish with scallion sections, and serve hot.
Cooking Tips