Five-Spice Braised Duck with Star Anise and Lotus Root
Tender duck legs are slow-braised in a rich, aromatic broth infused with Chinese five-spice powder, star anise, soy sauce, and a touch of sweetness. The addition of lotus root provides a delightful textural contrast and subtle earthy notes, making this a deeply satisfying umami-rich dish.
Prep Time
150 min
Difficulty
Medium
Servings
4
Calories
650 kcal
Instructions
- 1
Pat duck legs dry with paper towels and score the skin in a crosshatch pattern.
- 2
Peel and slice the ginger. Smash the garlic cloves. Trim and cut scallions into 2-inch sections.
~5 min - 3
Peel the lotus root, slice it thinly, and soak in water with a splash of vinegar to prevent browning.
~10 min - 4
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the duck legs skin-side down until golden brown and crispy, about 5-7 minutes per side. Remove duck from the pot and set aside.
~15 min - 5
Add ginger, garlic, and scallions to the pot and sauté for 1-2 minutes until fragrant.
~2 min - 6
Return the duck legs to the pot. Add soy sauce, Shaoxing wine, rock sugar, five-spice powder, star anise, cinnamon stick, and water. Bring to a boil.
~5 min - 7
Reduce heat to low, cover the pot, and simmer for 90 minutes, or until the duck is very tender. Add the drained lotus root slices during the last 20 minutes of cooking.
~90 min - 8
Remove duck legs and lotus root with a slotted spoon. Skim fat from the braising liquid if desired. Thicken the sauce slightly over medium-high heat for 5 minutes if a richer sauce is preferred.
~10 min - 9
Serve duck legs and lotus root with the braising liquid spooned over. Garnish with fresh scallions if desired.
Tips
- For even more tender duck, you can transfer the covered pot to a preheated oven at 325°F (160°C) after bringing the braising liquid to a boil on the stovetop, and cook for 90-120 minutes.
- This dish can be made ahead of time and reheated. The flavors will meld even further overnight.
Featured Collections
Popular Recipes
Bitter Melon and Fermented Black Bean Stuffed Shiitake
This appetizer features the unique combination of slightly bitter Chinese bitter melon and the intensely savory, fermented black beans, encased within plump shiitake mushrooms. It offers a complex flavor profile that is both challenging and rewarding, perfect for adventurous palates.
HalalSparkling Lemongrass Jelly
A refreshing and light dessert, these shimmering cubes of jelly capture the zesty essence of lemongrass with a delightful tartness. Perfect for a hot day, they offer a cooling burst of citrus that cleanses the palate.
Fiery Lychee and Duck Confit Stir-fry
Tender duck confit meets the sweet and spicy explosion of fresh lychees and chilies in this complex Asian-inspired stir-fry. Crispy duck skin, juicy lychee pearls, and a rich, chili-infused sauce create a symphony of textures and flavors that will tantalize your taste buds.
HalalFiery Lychee & Duck Fat Spring Rolls
These spring rolls offer a delightful contrast of sweet lychee, savory duck fat, and a lingering spicy kick. Crispy fried wrappers encase a flavorful filling, making for an adventurous and unique dessert experience.