Braised duck with perilla
Duck pieces rendered of excess fat, then braised with perilla and ginger until rich and tender — the perilla's fragrance really wakes the appetite.
- 1 hr 10 min
- Serves 3
- Braise
- Medium
Why it suits you: Qi-stagnation types are prone to low moods, a tight chest and a poor appetite, and the muggy heat of Grain Buds makes it worse. Perilla moves qi and opens the chest, tangerine peel regulates qi, and duck nourishes yin and clears heat without drying; the aromatic braise whets the appetite and eases that pent-up feeling.
Method
Prep 20 min · Cook 50 min- 1Blanch the duck for 3 minutes, rinse and pat dry. Wash the perilla, shred half and keep half whole.
- 2Fry the duck skin-side down in a dry wok until golden and the fat runs, pour off all but 1 tbsp fat and fry the ginger, garlic and tangerine peel.
- 3Add the soy sauces, sugar, rice wine and water, bring to the boil, cover and braise over low heat for 35 minutes.
- 4Add the whole perilla leaves and green pepper, reduce over high heat for 5 minutes, then toss in the shredded perilla.
Chef's tips
- Render the duck skin before braising so the dish isn't greasy, and add the perilla in two stages for the best aroma.
The TCM view
Duck is sweet, salty and cool, nourishing yin and the stomach and draining water. Perilla leaf is pungent and warm, moving qi, opening the chest and settling the stomach. Tangerine peel regulates qi and strengthens the spleen; green pepper and ginger are pungent and warm, warming the middle and balancing the duck's coolness. Together they move qi and soothe the liver.
