Summer Recipe White-Cut Lemon Duck

Overview

It has a different texture from the fried lemon duck. This lemon duck is very refreshing. Eating duck in summer is not so hot. The white-cut duck is paired with the sour and salty sauce, which is a good choice for rice

Tags

• hot dishes
• balsamic vinegar
• coriander
• duck
• lemon
• oil
• onions
• perilla
• sour buckwheat head
• sour chili
• sour ginger
• sugar
• boiling water
• soy sauce

Ingredients

Steps

1. 1 Wash the sour buckwheat heads, sour ginger, perilla, coriander and green onions and set aside

   

2. 2 Wash the duck meat and marinate it with a little wine for a few minutes

   

3. 3 Chop the perilla, shred the sour ginger, and slice the buckwheat heads

   

4. 4 Put the duck meat into a pot of boiling water. Turn the pot over the lowest heat and simmer until cooked. Turn over and continue cooking for about ten minutes. It will be cooked in about half an hour to 40 minutes. Let it cool

   

5. 5 Add soy sauce, vinegar, oil, sugar and water to the chopped perilla, sour ginger and other ingredients and mix well. The taste will be slightly sour and salty

   

6. 6 Wash the lemon

   

7. 7 Remove the seeds from the lemon, chop into pieces and mix well with the prepared ingredients

   

8. 8 After cooking, the duck meat can be refrigerated for half an hour to make it taste more refreshing

   

9. 9 Cut it into small pieces and eat it with the ingredients, or you can eat it with some chopped ingredients