Cantonese Recipe
Cantonese Marinated Duck
Marinated duck, soy duck, and some wor siu duck preparations use duck simmered or roasted with soy, spices, ginger, and scallion.
Recipe at a glance
| Purpose | Menu-derived Chinese restaurant recipe family |
| Cuisine or format | Cantonese |
| Consolidation rule | Closely related menu names are treated as one recipe family when the sauce, technique, or format is the same. |
Ingredients
- 1 duck or 4 duck legs
- 1/2 cup light soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons sugar
- 3 slices ginger
- 2 scallions
- 2 star anise
- 1 cinnamon piece
- 2 cups water
- Optional pineapple or lychee for sweet banquet variants
Method
- Blanch duck briefly and rinse.
- Simmer soy sauces, sugar, aromatics, and water.
- Add duck and cook gently until tender.
- Turn periodically for even color.
- Rest before chopping.
- Reduce sauce if desired.
- Serve with rice or noodles.
Variations and substitutions
- Adjust the protein or vegetable only when the core technique and sauce remain recognizable.
- For allergies or religious dietary needs, check sauces, broth, wrappers, cooking wine, and shared wok or fryer use.
- For restaurant-style versions, texture matters as much as flavor: noodles should not be mushy, fried items should not be soggy, and broths should remain clear unless the dish calls for thickness.