Braised duck with daikon & aged tangerine peel
Skinned, trimmed duck braised with daikon and tangerine peel until tender — the daikon soaks up the juices, fragrant and never greasy.
- 1 hr 30 min
- Serves 4
- Braise
- Easy
Why it suits you: Phlegm-Dampness brings heaviness, phlegm and a sticky mouth. Daikon moves qi down and clears phlegm, tangerine peel dries damp, and duck drains water. With the Frost's Descent change of season bringing coughs and phlegm, skinned duck braised this way nourishes without greasiness.
Method
Prep 20 min · Cook 70 min- 1Remove most of the duck skin and fat. Put the duck in a pan of cold water, bring to the boil, blanch for 5 minutes and rinse. Soak the tangerine peel and scrape off the pith.
- 2Heat the oil and fry the ginger, garlic and peel until fragrant. Add the duck and stir-fry for 5 minutes until dry, then add the Shaoxing wine.
- 3Add the soy sauce, sugar and water, bring to the boil, then cover and braise over low heat for 40 minutes.
- 4Add the daikon and braise for another 20–25 minutes until translucent and soft. Skim off the fat, reduce the sauce over high heat and serve.
Chef's tips
- The more skin and fat you remove, the lighter the dish. One piece of well-aged peel is plenty.
The TCM view
Duck is sweet, salty and slightly cool, nourishing the stomach and draining water; daikon is pungent, sweet and cool, moving qi down, resolving phlegm and aiding digestion; tangerine peel is pungent, bitter and warm, drying damp and resolving phlegm; ginger and garlic offset the coolness of duck and daikon. It clears phlegm and water without upsetting the stomach.
