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Easy Special Occasions Recipes with Pictures: Red-Roast Duck




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Red-Roast Duck



The Chinese red roast cooking uses dark soy sauce (producing the red duck meat color), Shaoxing wine and rock sugar for deriving the special flavors. It combines 1/3 soy sauce (2 cups dark and 2 cups light). 1/3 wine (3 cups dry red and 1 cup Shaoxing or Sherry wine), and 1/3 water (4 cups). Simmered for 2 ½ to 3 hours cooks the duck to a velvet soft texture.


This meal will be a big surprise for everyone expecting a “roasted” duck. Its beautiful color comes from the soy sauces and its long time cooking time makes the meat as soft as butter and falling off the bones! The rich full-bodied flavor beats that of any duck prepared in any other way. This is a must recipe for an exotic and unique dinner experience.




Get in Advance:


1 bottle dry red wine

1 cup Shaoxing wine, or 1/2 cup dry sherry

2 cups dark soy sauce

2 cups soy sauce

4 cups water

1 large duck, about 4-5 pounds

3 pounds dark rock sugar, or 2 cups dark brown sugar

1 5-inch piece fresh ginger w skin, cut into ¼-inch slices

1 whole head of garlic, unpeeled and halved horizontally

5 Thai bird chilies, not cut

2 star anise

2 cinnamon sticks

2 bunches scallions, white parts sliced into 3-inch lengths, green parts sliced 1/8 inch thick (or other way around)  - divided

8 baby bok choy, halved and cored


Have On Hand:

3 Tomatoes and Sambal  (hot chili paste)

½ lb wheat noodles and Worcestershire sauce




(after CPTV “Jacques Pepin’s 80th Birthday”, as presented by Master Chef Ming Tsai in Dec 2015, modified):


For 4 generous Portions. Total prep and cooking time: 5 hr.


Order and get a fresh Pegin (Long Island) Duck of 4-5 lb

Bella Bella Gourmet (Dec 2015) (very nice people: Rachel and Yuval) Kosher and Halal

35 Industry Dr.

West Haven, CT 06516

203-937-9389 – Call ahead of need.

Get all other Ingredients and Utensils from

Hong Kong Grocery

71 Whitney Ave, New Haven, CT 06510



Prepare the Stock Broth

In a large deep Stock pot add

1 bottle of dry red wine (3 cups)

1 cup of Shaoxing wine

2 cups of light soy sauce (272 ml)

2 cups of dark soy sauce (272 ml)

4 cups of water

Cook the Duck

Bring to boil, add rinsed duck and bring to boil again

Reduce the heat and simmer

Skim the liquid until no more scum forms within about 30 min.

Add flavoring  ingredients

3 lb of rock sugar

Sliced ginger with skin,

Halved whole garlic head w skin

2 star anise

2 cinnamon sticks

5 Thai bird chilies

Cut scallions  - some set aside for garnish

Bring to a boil. Taste for pleasant sweetness and adjust by adding more brown sugar.

If duck is not fully immersed, submerge it by mechanical means, i.e., place liquid-filled pan on duck or used fine-meshed ladle hold down by the coking lid

Cook covered for 2 ½ hours until duck is very tender, but do not overcook since the meat will fall apart.

Skim off fat frequently (approx.2-2 ½ cups)

Prepare Tomato Sambal (hot chili sauce)

Cut 3 ripe tomatoes into cubes and mix with 1 tablespoons of sambal condiment.

Prepare Noodle Cake

Cook ½ pound of wheat noodles.

Mix with ½ tablespoon sambal paste and 2 table spoons of Worcestershire sauce

Form a flat dense layer in an oiled pan

Brown on both sides

Place cake on Serving Platter and cover with Al foil.

Transfer Duck when cooked

With fine-mesh ladle lift duck out of pot and place on top of the noodle cake placed before on the platter. Cover all with aluminum foil and put into pre-warmed oven for keeping it warm.

Prepare glaze

Transfer 6 cups of broth, strained through the fine-meshed ladle, into a pan and reduce it over high heat to a light syrupy consistency in about 20 min.

Blanch briefly the vegetables

Heat up remaining stock broth and submerge the halved and cored bok choy for 1 – 2 min.

Remove greens with fine-meshed ladle and place on noodle cake around duck.


The duck, already arranged on the serving platter on the noodle cake and surrounded by the bok choi, is glazed with 1 cup of the thickened sauce.

It is finally garnished with remaining chopped scallions.

Serve with tomato sambal (hot chili sauce)

Fresh Pegin (Long Island) Duck



9-inch fine-meshed ladle



Ready to go!


Boil for 30 min in Stock for removing Scum



Prepared Spices and Vegetables


Sliced Ginger


Added Rock Sugar






Added Spices and Flavoring Vegetable


Simmer fully submerged duck for 2 ½ hrs


Prepare Tomato Sambal


Place Duck on Noodle Cake (& Cover with Al foil)


Reduce Broth to Syrupy Glaze (20 min)


Prepare Vegetable


When Glaze is ready blanch Vegetable (2 min)



Place Vegetable and Glaze Duck


Back to Dinner







Cooking Plan for Red-Roast Duck:

15 min

Prepare broth

15 min

Bring to boil, add duck and bring to boil again

30 min

Boil and skim scum


Chop scallions

Cut garlic head

Cut ginger

10 min

Add flavorings

2 ½ hrs

Cook covered

Skim off fat often

While the Duck is Cooking Prepare:

15 min

Prepare Tomato Sambal

30 min

Prepare Noodle Cake

After Duck is transferred from cocking broth:

20 min

Reduce 6 cups of broth

5 min

Halve or quarter and core bok choi

2 min


2 min

Glaze duck




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