Char Siu Duck Legs over Braised Cabbage
🦆 🥬 🦆 🥬 🦆
Celebrating the Lunar New Year
The year turns. The celebration continues…
Food is central to 🧧 Lunar New Year because the holiday is rooted in family reunion, symbolism, and wishes for the year ahead. The celebration isn’t just about marking a date — it’s about expressing hope, gratitude, and continuity through the shared table.
Char siu — literally “fork roasted” — is the Cantonese barbecue style known for its glossy, caramelized finish and sweet-savory depth. While traditionally associated with pork, the same lacquered glaze works beautifully with duck, where the rendered skin takes on a deep mahogany sheen and delicate crispness.
I served the duck over wedges of green cabbage slowly braised with sliced carrots and sweet onion in olive oil and chicken stock, then finished under the broiler so the vegetables picked up their own smoky edges.
The char on the cabbage mirrors the roasted notes of the duck, while the hearty winter vegetables anchor the dish in the season. A scattering of fresh cilantro sprigs brightens the plate and adds a fresh, herbal contrast. With poultry long associated with unity and celebration, it feels like a thoughtful festive way to mark the Lunar New Year.
