Braised Potato and Duck with Zhuhou Sauce

Overview

The frozen duck I bought was very big, almost five pounds, so I separated the two sides and made the salted duck on one side and the duck with potato sauce on the other.

Tags

• hot dishes
• common dishes
• fujian cuisine
• old man
• winter recipes
• banquet dishes
• banquet
• brandy
• dried chili pepper
• duck half
• ginger
• light soy sauce
• nan ru
• onion
• potatoes
• star anise
• sugar
• zanthoxylum bungeanum
• zhuhoujiang
• fine sugar
• hoisin sauce
• minced garlic
• pepper
• salt

Ingredients

Steps

1. 1 Cut the duck into larger pieces and add marinade seasoning;

   

2. 2 Pickle with your hands and put in the flavor, let it sit for 20 minutes or more. If you are not in a hurry, marinate it and put it in a tight box in the refrigerator overnight;

   

3. 3 Peel the potatoes and cut them into slightly round shapes, so that too much starch will not fall into the juice when stewing the duck. If you like the mushy juice, just cut into pieces with a hob;

   

4. 4 Fill the pot with half a pot of cold water, add the duck pieces, and turn on medium-high heat;

   

5. 5 After the water boils, turn to medium heat and boil for a while to let the foam come out. Turn off the heat and wash the duck pieces with hot water;

   

6. 6 Prepare minced ginger, minced garlic and minced green onions;

   

7. 7 Fry the duck pieces on each side until golden brown, so that the duck pieces can release some oil and become more fragrant;

   

8. 8 Leave oil at the bottom of the pot, add minced ginger, garlic, green onion and 1 star anise, saute until fragrant;

   

9. 9 Pour in the duck pieces, cover the duck noodles with water, add 2 tablespoons of Zhuhou sauce, 1 tablespoon of hoisin sauce, 1 piece of southern milk, 1/2 teaspoon of pepper, 1 tablespoon of fine sugar, 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce and an appropriate amount of salt. Do not add enough light soy sauce or salt at once. The southern milk itself is also salty, and the juice will be saltier after simmering until the water dries up. Turn to medium and simmer for 15 minutes to allow the seasoning to develop;

   

10. 10 In order to make the dish look fresh and clean, use a mesh sieve to pick up the residue;

    

11. 11 Pour in the potatoes, turn to low heat and simmer for 30-60 minutes. In short, simmer until the duck pieces are relatively soft;

12. 12 Reduce the juice over high heat, leaving about half of the rice bowl. Test the taste. If it is not salty enough, add light soy sauce or salt, then stir well and serve on a plate.