PANTRYFLEX

simmer · braising sauce

★ STARRED KITCHENPrep 5 minCook 15 min

Slatefield Soy-Duck Braise

Independent adaptation of a publicly published Zhang Rui recipe. Not affiliated with, sponsored by, or endorsed by Zhang Rui.

From a starred kitchen.

Ratio

Ratio by volume: Vegetable Oil 65 ml, Hoisin 19 ml, Oyster Sauce 20 ml, Shaoxing 90 ml, Water 2500 ml, Light Soy 217 ml, Dark Soy 125 ml
Vegetable Oil 65 mlHoisin 19 mlOyster Sauce 20 mlShaoxing 90 mlWater 2500 mlLight Soy 217 ml

Ingredients

  • Vegetable Oil — 60 g oil
  • Scallion — scallion (in oil)
  • Ginger — ginger (in oil)
  • Bay Leaf — 10 g bay leaf
  • Star Anise — 30 g star anise
  • Fennel Seed — 10 g fennel seed
  • Cardamom — 5 g white cardamom
  • Cinnamon — 15 g cinnamon
  • Hoisin — 24 g seafood sauce
  • Oyster Sauce — 24 g oyster sauce
  • Shaoxing — 90 g yellow wine
  • Water — 5 斤 water (2500 ml)
  • Light Soy — 250 g light soy
  • Dark Soy — 150 g dark soy
  • Sugar — 300 g white sugar

Method

  1. Pour to the lines in order (bottom → top): Vegetable Oil, Hoisin, Oyster Sauce, Shaoxing, Water, Light Soy, Dark Soy.
  2. Add: Scallion, Ginger, Bay Leaf, Star Anise, Fennel Seed, Cardamom.
  3. Cap the jar and shake until combined.
  4. Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove — cool leftovers to warm-to-touch before they go back in the glass.

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Provenance

Zhang Rui (张锐). Shanghai benbang. Cited awards include: Michelin 1* (Renhe Guan, Shanghai).

Originally published as Soy-Duck Braise Sauce (酱鸭卤汁).

Adapted from a Zhang Rui (张锐) recipe (Zhang Rui / Renhe Guan (The Paper 淘最厨房)).

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FAQ

Can this go in a shake jar?

Yes — with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Zhang Rui / Renhe Guan (The Paper 淘最厨房) (published as “Soy-Duck Braise Sauce (酱鸭卤汁)”). Full citation lives in Provenance.

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