Ginger Duck (姜芽鸭)

Name: Ginger Duck (姜芽鸭)
Total time: 1 h
Yield: 4 servings
Cuisine: chinese
Ingredients: 500 g Duck meat; 100 g Tender ginger; 100 ml Homemade glutinous rice wine; 2 tbsp Cooking oil; 1 tbsp Sesame oil; 1 tsp Salt; 1 tbsp Light soy sauce; 0.5 tbsp Oyster sauce; 1 tbsp Goji berries; 700 ml Water

This Ginger Duck recipe uses tender ginger, also known as young ginger, which provides a milder flavor compared to mature ginger. While traditionally a confinement dish, its gentle warmth and delicious taste make it suitable for everyone. The duck is first blanched to remove impurities, then stir-fried with fragrant ginger, rice wine, and seasonings, and finally simmered until tender. It's a comforting and flavorful dish, especially perfect for cooler weather or the rainy season.

1h 4 servingsMr. Hong Kitchen阿鸿厨房 Source

Extracted by chinwei271Extracted 1 Jul 2026

Nutrition· per serving · estimated

485

Calories

26g

Protein

Carbs

36g

Fat

Scale recipe

4 servings

Original recipe

Ingredients10 items

Produce

🫚Tender ginger100 g

Meat

🦆Duck meat500 g

Pantry

🍶Homemade glutinous rice wine100 ml

🌻Cooking oil2 tbsp

🌰Sesame oil1 tbsp

醤油Light soy sauce1 tbsp

🦪Oyster sauce½ tbsp

🍒Goji berries1 tbsp

💧Water700 ml

Spices

🧂Salt1 tsp

Instructions

1
Pluck any remaining feathers from the duck legs.
2
Cut the duck legs into small, bite-sized pieces.
3
Place the duck pieces in a wok with cold water and a few slices of ginger. Bring to a boil over high heat and blanch for 1-2 minutes to remove impurities and gamey smell.
2:00 timer
4
Remove the blanched duck pieces and rinse them thoroughly in cold water. Drain and set aside.
5
Scrape off any dirt or rough spots from the tender ginger. Lightly smash the ginger pieces with the side of a cleaver, then slice them diagonally into thin pieces.
6
Heat a clean wok over medium heat. Add cooking oil and sesame oil.
7
Add the sliced ginger to the wok and stir-fry over low heat until fragrant and slightly golden. Avoid burning the ginger.
8
Add the blanched duck pieces to the wok with the ginger and stir-fry until the duck is lightly browned and coated with the ginger aroma.
9
Turn the heat to high. Pour the glutinous rice wine around the edge of the wok, allowing it to deglaze and infuse into the duck. Stir well.
10
Add enough water to just cover the duck pieces in the wok.
11
Bring the mixture to a boil. Season with salt, light soy sauce, and oyster sauce. Stir to combine.
12
Cover the wok, reduce the heat to low, and simmer for 40 minutes until the duck is tender.
40:00 timer
13
If the sauce is too thin, remove the lid, increase the heat to high, and reduce the sauce to your desired consistency.
14
Transfer the Ginger Duck to a clay pot or serving dish. Garnish with goji berries.

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Cuisinechinese