Braised Duck

Makes 3-4 servings.

This is a well-seasoned versatile winter dish. Marinating the meat and then slowly braising it at a very low temperature brings out its robust flavor. As a salad, I serve it with dressed baby spinach. As a main course, with brown rice, steamed sugar snaps or steamed snow peas. 


  • 4 boned duck legs and attached thighs
  • Baby Spinach


  • ¼ cup low-sodium soy sauce
  • 4 teaspoons five -spice powder
  • 1 cinnamon stick
  • 7 star anise


  • 1 tablespoon lime juice
  • 1½ teaspoons low-sodium soy sauce
  • 1 tablespoon extra-virgin olive oil
  • 1½ teaspoons sesame oil
  • Kosher salt
  • Freshly ground black pepper


  1. Rinse the duck and dry with paper towels.
  2. Combine the marinade ingredients in a small bowl. Coat each piece of duck well with the marinade and place in a zip lock bag.
  3. Refrigerate for at least 12 hours or up to 2 days.  
  4. Preheat the oven to 275F.
  5. Place the duck in a roasting pan, in a single layer skin side up with any leftover marinade.    
  6. Roast for 3 hours, the meat should be tender. 
  7. Discard the cinnamon stick and the star anise. Pour off the accumulated fat.
  8. Remove the skin and discard.
  9. Cut the duck into small pieces.