Soy-Duck Braise Sauce

Name: Soy-Duck Braise Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: about 11¾ cups (2800 ml)
Cuisine: Asian
Ingredients: about ¼ cup (65 ml) Vegetable Oil; scallion (in oil) Scallion; ginger (in oil) Ginger; about 50 leaves (10 g) Bay Leaf; about 30 stars (30 g) Star Anise; about 1½ Tbsp (10 g) Fennel Seed; 5 g Cardamom; about 2 Tbsp (15 g) Cinnamon; about 1½ Tbsp (19 ml) Hoisin; about 1½ Tbsp (20 ml) Oyster Sauce; 6 Tbsp (90 ml) Shaoxing; 10 cups + 20 tsp water (2500 ml) Water; about 1 cup (217 ml) Light Soy; ½ cup (125 ml) Dark Soy; 1½ cups (300 g) Sugar

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

BRAISING SAUCE · DUCK OR OTHER POULTRY TO BRAISE

In the published recipe, this is the braising sauce for The Paper 淘最厨房.

Zhang Rui's soy braise for duck.

On the jar

SOY-DUCK

Method: simmer
Yield: about 11¾ cups
Ingredients: 15
Jar batch: 0.1× recipe

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Ratio

WATER 2500 mlLIGHT SOY 217 ml

Ingredients

Vegetable Oilabout ¼ cup (65 ml)
Scallionscallion (in oil)
Gingerginger (in oil)
Bay Leafabout 50 leaves (10 g)
Star Aniseabout 30 stars (30 g)
Fennel Seedabout 1½ Tbsp (10 g)
Cardamom5 g
Cinnamonabout 2 Tbsp (15 g)
Hoisinabout 1½ Tbsp (19 ml)
Oyster Sauceabout 1½ Tbsp (20 ml)
Shaoxing6 Tbsp (90 ml)
Water10 cups + 20 tsp water (2500 ml)
Light Soyabout 1 cup (217 ml)
Dark Soy½ cup (125 ml)
Sugar1½ cups (300 g)

Method

Pour to the lines in order (bottom → top): WATER, LIGHT SOY.
Shake-to-line (dashed marks): add SUGAR. Spoon in, shake, and top up until the settled level reaches each dashed line.
Season to finish: SCALLION (to taste), GINGER (to taste), BAY LEAF (4½ leaves), STAR ANISE (2½ stars), FENNEL SEED (about ½ tsp), CARDAMOM (a pinch).
Cap the jar and shake until combined.
Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove. Cool leftovers briefly before they go back in the glass, then refrigerate promptly.

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4 kitchens · 3 stars · 1 national award

Soy-Duck Braise Sauce★ STARRED KITCHENOn the jar: SOY-DUCK
Smoked-Fish Sauce★ STARRED KITCHENOn the jar: SMOKED-FISH
Soy Sauce Dark Braising★ STARRED KITCHENOn the jar: BRAISED
Korean Gochujang SauceNATIONAL AWARD WINNEROn the jar: KOREAN

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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)).

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.1× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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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