Chinese Crispy Duck with Orange-Molasses Glaze (Xiang Su Ya)
Succulent Chinese-style duck with a sweet and savory orange-molasses glaze for a rich, flavorful dish.
Equipment
- Ceramic Bowl
- Saucepan
Ingredients
- 2 pounds duck breast boneless
- 2 green onions chopped
- 1 tablespoon light soy sauce
- 1 teaspoon Chinese 5-spice powder
- 1 teaspoon Szechuan peppercorns
- 3 tablespoons Shaoxing rice wine
- 1 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
- Glaze:
- 1/4 cup molasses
- 3 tablespoons orange juice
- 1 tablespoon soy sauce
Instructions
- In a ceramic bowl, combine duck breasts, green onions, light soy sauce, Chinese 5-spice powder, Szechuan peppercorns, and Shaoxing rice wine.
- Marinate in the refrigerator for 1 hour.
- Preheat the Air Fryer to 400°F for 5 minutes.
- Discard the marinade and season the duck breasts with coarse salt and black pepper.
- Place the duck in the Air Fryer and cook for 12 to 15 minutes or until golden brown.
- Cook in batches if needed.
- Meanwhile, add the reserved marinade to a preheated saucepan over medium-high heat.
- Add molasses, orange juice, and 1 tablespoon soy sauce.
- Bring the sauce to a simmer, whisking constantly, until it thickens to a syrupy glaze.
- Brush the duck breasts with the glaze to fully coat, then place them back in the Air Fryer basket.
- Cook for an additional 5 minutes.
- Serve and enjoy!
Notes & Wine Advice
Wine Advice
Pair with a light red wine like Pinot Noir or a crisp white like Riesling to complement the rich flavors.
Nutrition values
Calories: 403 kcal | Carbohydrates: 16.4 g | Protein: 27.5 g | Fat: 25.3 g | Sugar: 13.2 g