23 December 2012,21:33 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
50 minutes

Cooking Time :
3 hours

Preparation Method :

  • Prick the skin of the duck all over. Peel and finely chop the ginger and onion.
  • Mix with the salt and rub inside the duck. Put in a large bowl and add the soy sauce and vinegar.
  • Leave for 1 hour, basting occasionally.
  • Transfer to a roasting tin. Cook in a preheated hot oven for 30 minutes.
  • Heat the oil in a pan, add the spring onions and fry until lightly browned. Remove and set aside.
  • Remove the duck from the oven and pour off any excess fat. Lower the oven temperature.
  • Sprinkle the duck with the spring onions, remaining marinade and stock. Cover with foil.
  • Return to the oven for 1 hour, basting occasionally.
  • Place the duck on a board, joint it and chop into 16 pieces. Reassemble on a warmed serving dish; keep hot.
  • Put the pineapple and juice in a pan. Stir in the sherry, blended corn flour and duck juices.
  • Cook for 2 minutes and serve in a sauce bowl.
  • Garnish the duck with the pineapple slices and shredded spring onions to serve.
  • Serve hot.


  • 2 kg oven-ready duck
  • 2 inch pieces root ginger
  • 2 large onions
  • 2 teaspoons salt
  • 12 tablespoons soy sauce
  • 6 tablespoons malt vinegar
  • 2 tablespoons Cooking oil
  • 8 spring onions, each cut into 3 pieces
  • 300 ml chicken stock
  • 500 grams pineapple slices, halved
  • 6 tablespoons dry sherry
  • 2 tablespoons corn flour, blended with 4 tablespoons water


  • Pineapple slices
  • Shredded spring onions

1 comment for “Soy-Braised Duck”

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    Posted 23 December 2020 at 14:05:32

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