Browse Recipes

Browse Recipes

Shanghai soy duck

A recipe from the Good Food collection.


  • 2.25 kg (5 lb) duck
  • 2 teaspoons salt
  • 4 spring onions (scallions), each tied in a knot
  • 4 × 1 cm (½ inch) slices ginger, smashed with the flat side of a cleaver
  • 6 star anise
  • 3 cinnamon or cassia sticks
  • 1 tablespoon Sichuan peppercorns
  • 100 ml (⅓ cup) Shaoxing rice wine
  • 200 ml (¾ cup) light soy sauce
  • 100 ml (⅓ cup) dark soy sauce
  • 100 g (3 oz) rock sugar


1. Rinse the duck, drain, and remove any fat from the cavity opening and around the neck. Cut off and discard the parson's nose. Blanch the duck in a pan of boiling water for 2–3 minutes, then refresh in cold water, pat dry and rub the salt inside the cavity.

2. Place the duck, breast side up, in a clay pot or casserole, and add the spring onion, ginger, star anise, cinnamon, peppercorns, rice wine, soy sauces, rock sugar and enough water to cover. Bring to the boil, then reduce the heat and simmer, covered, for 40–45 minutes. Turn off the heat and leave the duck to cool in the liquid for 2–3 hours, transferring the clay pot to the fridge once it is cool enough. Leave in the fridge until completely cold (you can keep the duck in the liquid overnight and serve it the next day).

3. To serve, remove the duck from the liquid and drain well. Using a cleaver, cut the duck through the bones into bite-size pieces.

4. Traditionally this dish is served at room temperature, but if you would like to serve it hot, put the clay pot with the duck and the liquid back on the stove and bring it to the boil. Simmer for 10 minutes, or until the duck is completely heated through.

Main ingredient:
Lunch, Dinner


Be the first to comment.

Daily Life is a proudly female biased website with content tailored to women. We encourage lively debate and conversation around our stories and while all opinions are welcome – we also have some guidelines to make sure everyone is treated with the respect they deserve. We love comments that articulate a different point of view, a witty insight, some humour or a shared experience. Our moderators will reject comments that personally attack the author or other commenters. We also won’t publish comments that are aggressive, sexist, racist or in any other way discriminatory or derogatory.

We hope these guidelines make the process of commenting on stories and reading the comments left by other users as enjoyable as possible. More details about our comment policy here.

Make a comment

You are logged in as [Logout]

All information entered below may be published.

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Error: Your Location must be less than 255 characters.

Error: Please enter your comment.

Error: Your Message must be less than 300 words.

Post to

You need to have read and accepted the Conditions of Use.

Thank you

Your comment has been submitted for approval.

Comments are moderated and are generally published if they are on-topic and not abusive.

Top 10 Recipes

  1. 1

    Quince jelly

    Quince jelly

    Rating: 5 out of 5 stars

    This jelly is great with fresh ricotta or on toast for breakfast, or served with sharp cheeses such as pecorino or parmesan.

  2. 2

  3. 3

    Omelette Rothschild

    Rating: 5 out of 5 stars

  4. 4

  5. 5

    Prawn cocktail

    Rating: 5 out of 5 stars

  6. 6

    Stella McCartney's summer coleslaw

    Rating: 5 out of 5 stars

  7. 7

    Mexican-style salted cod fish

    Rating: 5 out of 5 stars

  8. 8

    Raw pad Thai

    Rating: 5 out of 5 stars

  9. 9

  10. 10

    Super berry smoothie

    Rating: 5 out of 5 stars

Daily discussions