Drunken duck

The rich complex flavours of this dish make it a fabulous special occasion meal.

  • 2 hrs cooking
  • Serves 4
  • Print
Drunken duck


Drunken duck
  • 2 kilogram whole duck
  • 1 tablespoon vegetable oil
  • 1 medium brown onion, coarsely chopped
  • 2 clove cloves garlic, crushed
  • 1 fresh small red thai chilli, finely chopped
  • 4cm piece fresh ginger, grated
  • 2 cup (500 millilitres) chinese cooking wine
  • 1 cup (250 millilitres) water
  • 1 tablespoon dark soy sauce
  • 1/2 teaspoon five-spice powder
  • 15 gram sliced dried shiitake mushrooms
  • 4 green onions, thinly sliced


Drunken duck
  • 1
    Remove neck from duck. Rinse duck under cold water; pat dry inside and out with absorbent paper. Heat oil in large saucepan; cook duck until browned all over.
  • 2
    Reserve 1 tablespoon of the pan drippings; discard remainder. Heat reserved drippings in pan, add brown onion, garlic, chilli and ginger; cook, stirring, until onion softens. Return duck to pan with wine, the water, sauce, five-spice and mushrooms; bring to the boil. Reduce heat; simmer, covered, 2 hours, turning duck occasionally.
  • 3
    Carefully remove duck from pan; cut into four pieces. Divide duck among serving bowls; drizzle with pan liquid, sprinkle with green onion.

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