Duck Legs Stewed with Spring Bamboo Shoots

Overview

When duck is stewed or boiled, it has an unpleasant taste, which seems to be the reason why some people don't like to eat duck. Not baked. I don’t know whether it’s because it blends well with the spring bamboo shoots, or because my ingredients are amazing, but the duck flavor is almost completely gone, and people who eat it think it’s chicken.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• spring recipes
• banquet dishes
• farm food
• lunch
• aniseed
• cinnamon
• cooking wine
• edible oil
• old soy sauce
• onions
• red yeast rice
• spring bamboo shoots
• white sugar
• carrot
• duck legs
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 Wash the duck legs and remove the thick fat skin from the leg sockets

   

2. 2 Cut into pieces

   

3. 3 Blanch

   

4. 4 Spring bamboo shoots are about the same size as carrots

   

5. 5 Peel off the skin and cut off the older part below

   

6. 6 Cut into thick slices and blanch in water

   

7. 7 Cut carrots into cubes.

   

8. 8 There are just these kinds of seasonings, it’s not complicated; red yeast rice is generally sold in supermarkets, so you can use it to save the time of frying

   

9. 9 Put oil in the pan and stir-fry duck legs

   

10. 10 Add cooking wine and boiling water, a little more water than the duck legs, add all seasonings except salt and dark soy sauce

    

11. 11 Simmer over medium-low heat for half an hour. This color comes from the red yeast rice

    

12. 12 At this time, add salt and dark soy sauce, then add carrots and bamboo shoot slices,

    

13. 13 Continue to simmer for another 20-30 minutes

    

14. 14 After taking it out of the pot, the red yeast rice is easy to color. When paired with dark soy sauce, the color will be more natural

    

15. 15 Duck is neither lukewarm nor overcooked, so it is suitable for eating in all seasons; bamboo shoots are a good thing and can be stewed for a long time and remain crisp and refreshing.