Bitter Greens & Fermented Black Bean Braised Duck

Instructions

1. 1

   Prepare the duck: Singe any remaining down off the duck. Rinse the duck inside and out and pat thoroughly dry with paper towels. Make several deep incisions into the thickest parts of the duck meat, especially the legs and breast, to allow flavors to penetrate.

   ~15 min
2. 2

   Sear the duck: Heat 1 tablespoon of vegetable oil in a large pot over medium-high heat. Sear the duck on all sides until golden brown and slightly crispy. Remove the duck from the pot and set aside.

   ~10 min
3. 3

   Build the braising liquid: In the same pot, add the remaining 1 tablespoon of vegetable oil. Add the sliced ginger and smashed garlic and sauté for 1 minute until fragrant. Stir in the rinsed and chopped fermented black beans, star anise, and Sichuan peppercorns. Cook for another minute, stirring constantly.

   ~3 min
4. 4

   Add liquids and seasonings: Pour in the Shaoxing wine and scrape up any browned bits from the bottom of the pot. Add the soy sauce, dark soy sauce, rock sugar, and chicken broth (or water). Bring the mixture to a simmer.

   ~5 min
5. 5

   Braise the duck: Return the seared duck to the pot, ensuring it is mostly submerged in the braising liquid. If necessary, add more broth or water. Bring back to a gentle simmer, then cover the pot tightly, reduce heat to low, and braise for 2 to 2.5 hours, or until the duck is very tender and falling off the bone. Turn the duck halfway through the braising time.

   ~150 min
6. 6

   Prepare the bitter greens: While the duck is braising, wash the rapini, dandelion greens, and arugula. Roughly chop them into bite-sized pieces. You can blanch the rapini and dandelion greens for 1-2 minutes in boiling water and shock them in ice water to slightly reduce their bitterness, if desired.

   ~10 min
7. 7

   Finish the dish: Once the duck is tender, carefully remove it from the pot and set aside. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, discarding the solids. Skim off any excess fat from the braising liquid.

   ~5 min
8. 8

   Reduce the sauce: Bring the strained braising liquid to a simmer over medium heat. Add the prepared bitter greens and cook for 5-7 minutes, or until wilted and tender. Taste and adjust seasoning if needed.

   ~7 min
9. 9

   Serve: Place the braised duck on a serving platter. Spoon the wilted bitter greens and the reduced braising sauce over and around the duck. Serve hot.

   ~5 min