• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 1 duck (2.2kg)
  • 20g danggui
  • 20g cinnamon stick
  • 20g star anise
  • 20g dried ginger slices
  • 10g pandan leaves
  • 300g rock sugar
  • 600g coarse salt
  • 5kg water


  1. Clean the duck and blanch it in hot water for two minutes. Remove the duck from the hot water and set aside.
  2. Put the Chinese herbs together with pandan leaves, rock sugar, coarse salt and water into a pot. Bring the mixture to a boil and let it simmer for at least another 45 minutes.
  3. Then hang the duck in the stock, submerging it for about 45 minutes.
  4. When the duck is cooked, remove it from the pot and cut into thin slices about 40mm in width.
  5. Serve the duck with minced red chillies and garlic mixed with vinegar.

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