Braised Duck
Braised duck is a savory, slow-cooked dish popular in Chinese cuisine, particularly in Cantonese and Teochew cooking. The duck is typically braised in a rich, aromatic liquid containing soy sauce, rice wine, sugar, and a blend of spices like star anise, cinnamon, and ginger, resulting in tender, flavorful meat and a glossy sauce.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with the braising liquid adding some carbohydrates from sugar and sauces. It provides iron, B vitamins, and zinc, with a typical serving containing around 400-600 calories depending on the cut and sauce richness.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 28 g |
| Carbs | 8 g |
| Fat | 22 g |
| Fiber | 1 g |
| Sugar | 3 g |
| Sodium | 850 mg |
| Iron | 3.5 mg |
| Zinc | 4.2 mg |
| Niacin (B3) | 7.8 mg |
| Vitamin B6 | 0.6 mg |
| Phosphorus | 220 mg |
| Selenium | 25 mcg |
| Potassium | 350 mg |
| Vitamin B12 | 0.8 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Braised duck is often served during festivals and family gatherings in southern China, symbolizing prosperity and togetherness. The slow braising technique not only tenderizes the meat but also allows the complex flavors of the spices to deeply penetrate, creating a dish that is both comforting and deeply aromatic.
