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Chinois Duckling

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plate

Yield

Yield: 4 servings

kikkoman products used:

ingredients

1 thawed duckling, quartered
3 tablespoons Kikkoman Less Sodium Soy Sauce, divided
1 tablespoon vegetable oil
2 tablespoons dry sherry
1 clove garlic, minced
1 teaspoon ginger juice*
2 stalks celery, cut diagonally into 1/4-thick slices
2 green onions and tops, cut into 1-inch lengths
2 teaspoons cornstarch

directions

  1. Wash duckling quarters; dry with paper toweling. Rub thoroughly with 2 Tbsp.soy sauce; let stand 15 minutes.
  2. Brown slowly in hot oil in Dutch oven or large skillet; drain off fat.
  3. Add sherry and garlic. Cover and simmer 45 minutes, or until tender, turning quarters over once. Remove from pan; keep warm.
  4. Spoon off and discard fat from pan juices; return 1/3 cup pan juices to pan. Add remaining soy sauce, ginger juice, celery and green onions; cook 2 minutes.
  5. Combine cornstarch with 1/3 cup water; stir into pan. Cook and stir until sauce boils and thickens. To serve, spoon sauce over duckling quarters.

    *Press enough fresh ginger root pieces through garlic press to measure 1 teaspoon.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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