北京酱鸭配栗子
A classic Beijing dish featuring tender duck braised in a rich soy-based sauce with sweet chestnuts, symbolizing prosperity and reunion for the Mid-Autumn Festival. The chef's skillful preparation in a traditional kitchen brings out the deep flavors of the capital's culinary heritage.
准备时间 Prep
30 分钟 min
烹饪时间 Cook
120 分钟 min
份量 Serves
6 人份 servings
总时长 Total
150 分钟 min
duck
cleaned and patted dry
chestnuts
peeled
ginger
garlic
smashed
green onion
cut into 2-inch pieces
soy sauce
dark soy sauce
rock sugar
Chinese cooking wine
Shaoxing wine
star anise
cinnamon stick
dried red chilies
optional
Sichuan peppercorns
water
or enough to cover duck
sesame oil
for finishing
Blanch the duck: Bring a large pot of water to boil, add the duck and blanch for 5 minutes. Remove and rinse under cold water to remove impurities. Pat dry with paper towels.
In a heavy-bottomed pot or wok, heat a little oil over medium heat. Add rock sugar and stir until it melts and turns amber. Add the duck and brown on all sides, about 5 minutes per side, to get a nice color.
Add ginger, garlic, green onions, star anise, cinnamon, dried chilies, and Sichuan peppercorns. Stir-fry for 2 minutes until fragrant.
Pour in soy sauce, dark soy sauce, and cooking wine. Stir to coat the duck evenly.
Add water to almost cover the duck. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
Add the chestnuts and continue to simmer for another 30 minutes, or until the duck is tender and the sauce has thickened.
Remove the duck and chestnuts to a serving platter. Increase heat to high to reduce the sauce until it coats a spoon. Drizzle sesame oil over the duck and serve with the sauce.
Cooking Tips