Shanghai-style soy sauce duck is a traditional Shanghainese dish known for its rich flavor and distinctive appearance. The preparation involves marinating the duck with various spices and then braising it slowly with soy sauce, sugar, and cooking wine until it’s flavorful and tender. The result is a glossy, reddish-brown duck with a sweet and savory taste.

Here’s a general outline of how to make Shanghai-style soy sauce duck:

1. Prepare the Duck: Clean and prepare a whole duck, removing any internal organs.
2. Marinate: Rub the duck with salt, five-spice powder, ginger, and scallions. Let it marinate for several hours or overnight to absorb the flavors.
3. Braise: Place the marinated duck in a pot with soy sauce, dark soy sauce, cooking wine, and rock sugar. Cook slowly for a few hours until the duck is tender and fully infused with the flavors.
4. Reduce the Sauce: Increase the heat towards the end to reduce the sauce, giving the duck a glossy finish and intensifying the flavor.

The finished dish has a beautiful red hue, a balanced sweet and savory taste, and tender, flavorful meat. It’s a classic and delicious representation of Shanghainese cuisine.