Dried Duck and Radish Braise

腊鸭焖萝卜

Dried Duck and Radish Braise — Home-styleChangsha, Hunan home cooking.

Ingredients

• whole dried duck leg (skin-on, ~350 g pre-soak)
• daikon radish, peeled and cut into 4-cm batons
• Shaoxing wine
• light soy sauce
• dried chili, crushed (optional, for Hunan authenticity)
• water or unsalted chicken stock

Instructions

1. Soak dried duck leg in cold water overnight (8–10 hrs) in fridge. Drain, rinse, and pat dry. Score skin deeply in 3 places. (Skin looks taut and slightly translucent; no visible salt crystals)
2. Place duck leg skin-side down in cold water. Bring to gentle simmer over medium heat. Skim foam 2 minutes. Drain and rinse again. (Foam is beige-gray and gathers in clusters at surface)
3. Heat wok over medium-high heat. Add 15 g (1 tbsp) oil. Place duck skin-down; press gently with spatula 2 minutes until skin crisps and releases easily. (Skin blisters and turns deep amber with crisp edges)
4. Flip duck. Add Shaoxing wine and light soy sauce; cook 1 minute, scraping browned bits. Add crushed dried chilies (if using), daikon, and water/stock. Bring to boil, then reduce heat to low. (Liquid simmers with tiny, lazy bubbles breaking every 2–3 seconds)
5. Cover and braise 30 minutes. Uncover; turn duck and radish gently. Continue uncovered 10 minutes until liquid reduces by half and radish turns tender-crisp. (Radish pieces glow translucent; liquid coats spoon thinly)
6. Discard bones if needed. Slice duck meat against grain. Serve radish and duck together with reduced braising liquid.