Discover the perfect dish for a family dinner or hosting guests with this Braised Duck in Apricot Sauce. The duck is tender and flavorful from being braised in an aromatic broth, while the apricot sauce adds a touch of sweetness and sophistication. This recipe is versatile with spices, allowing for personal tweaks, and the result is always a culinary masterpiece. Try it out and impress your loved ones!
Difficulty: Medium
Servings: 6
Cooking Time: 1 hour 30 minutes
Ingredients for 6 Servings
- 1.3 cups (300 ml) peanut oil
- 1 bunch cilantro
- 4 lb (1.8 kg) duck
- 3 star anise
- 3 cinnamon sticks
- 1 quart (1 liter) soy sauce
- 5 cups (1.2 liters) chicken broth
- 0.8 cups (200 ml) dry sherry
- 0.5 cups (100 g) sugar
For the Apricot Sauce:
- 1 tbsp apricot liqueur
- 1 tsp spicy tomato sauce
- 4.4 oz (125 g) apricot jam
- 2 tsp apple cider vinegar
Instructions
Prepare the Duck:
Wash the duck thoroughly, pat it dry with paper towels, and cut it into four pieces. Heat the peanut oil in a wok until very hot.
Place two pieces of duck, skin side down, and fry for 3 minutes.
Reduce the heat and continue to fry until the skin becomes very dark, about 15 minutes. Transfer the pieces to paper towels.
Repeat with the remaining two pieces.
Make the Broth:
In a large pot, combine the chicken broth, soy sauce, sherry, sugar, star anise, and cinnamon sticks. Bring to a boil.
Add the duck pieces, reduce the heat, and simmer covered for 1 hour, occasionally skimming the fat off the surface.
Prepare the Apricot Sauce:
Whisk together the apricot jam, apricot liqueur, apple cider vinegar, and spicy tomato sauce in a bowl. Transfer to a sauce boat for serving.
Serve the Duck:
Using a slotted spoon, place the braised duck on warm plates. Serve with the apricot sauce and garnish with cilantro or your preferred herbs.
Strain the broth and refrigerate. Once cooled, remove the solidified fat from the surface. Store the broth in plastic containers for use in sauces and dressings. The broth can be frozen for later use.
Helpful Tip:
Why add liqueur to the apricot sauce? It imparts a sophisticated note to the flavor and pairs excellently with the spicy tomato sauce, delicately enhancing its bold character.
Note:
If you have purchased a frozen duck for this recipe, thaw it slowly, preferably in the refrigerator on the warmest shelf. This method ensures that the meat retains its juiciness.
