braised duck
Pot-simmered poultry dish
Braised duck is duck cooked by browning and then simmering slowly in liquid—wine, stock, or aromatics—until the meat becomes tender and richly flavored.
The method transforms tough leg quarters into succulent dishes: The braised duck fell off the bone.
Common in French and Chinese cuisines.
- confitMeat preserved in fat
- leg quarterConnected thigh and drumstick
- crispyBrittle and snapping
- crispy skinBrowned, crunchy outer layer
- tenderSoft or sore
slow-cooked · low and slow · savory · plum sauce · five-spice · rendered · succulent · fatty · Cantonese · orange glaze · hoisin · scallions · steamed buns · lacquered · rich · aromatic · soy · ginger
- poultry dishesfried chicken, roast chicken, chicken wings, chicken soup, chicken curry
- braised dishesbraised pork, pot roast, braised lamb, osso buco, braised short ribs
- Hunan-Sichuankung pao chicken, mapo tofu, Sichuan peppercorn, hot pot, twice cooked pork
- Minnan
protein source
braised duckbraised pork
Slow-cooked pig meat
braised lamb · braised tofu · braised chicken · braised short ribs · pot roast
braise, braising, braises, duck, ducks, ducked, ducking, duckling, ducklings