Fruity five-flavor duck

Overview

Five-flavor duck, just by hearing the name of the dish, you will know that the duck meat has five flavors. This five-flavor duck tastes a bit sour and sweet, which is suitable for appetizing in summer and clearing away the heat of fatigue. The taste is very pleasant, and the preparation is not complicated. It is a good choice for entertaining guests. This is a delicacy that anyone can do. The materials, ingredients, and preparation are very simple, but the taste is not simple. The traditional five-flavor duck is stewed with five ingredients: light soy sauce, sugar, wine, vinegar, and water. Basically, the amount of seasonings used are the same, so it is called five-flavor duck. Here I added cranberries and licorice to make the duck more fragrant. The five flavors blend harmoniously between the lips and teeth, and the fragrance lingers for a long time after eating, which is evocative. Duck is a seasonal food at this time and a good tonic in autumn. It is not only rich in nutrients and delicious, but also lives in the water all year round. It is cooler in nature and has the effects of nourishing the yang of the five internal organs, clearing away the heat of fatigue, nourishing blood and water, nourishing the stomach and promoting body fluids

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• dinner with friends
• autumn recipes
• lunch
• dried cranberries
• garlic cloves
• licorice
• oil
• oyster sauce
• rock sugar
• vinegar
• wine
• duck legs
• ginger
• soy sauce

Ingredients

Steps

1. 1 Prepare the ingredients: one large duck leg (wash, chop into small pieces, and drain), a small piece of ginger (peeled and sliced), 4 garlic cloves, 12 dried cranberries, and 3 slices of licorice. Additional seasonings: 1 spoon of oil, 1 spoon of rice wine, 1 spoon of rock sugar, (1 spoon of vinegar, 1/2 spoon of soy sauce, 1/2 spoon of oyster sauce, mix together) (If you don’t have oyster sauce, you can use 1 spoon of soy sauce directly)

   

2. 2 Use kitchen paper to absorb the remaining water from the drained duck legs. Make sure there is no water in the pot. Add 1 tablespoon of oil, add the garlic cloves and ginger slices, and stir-fry for a few times (if you see the garlic cloves and ginger slices are slightly browned, take them out

   

3. 3 Put the duck legs in, preferably with the skin side down first, cover the pot and fry over low heat for 5 minutes (the temperature of each oven is different, so you need to control the frying time and intensity. Fry until the skin is brown, then turn over and continue frying)

   

4. 4 After frying both sides, put the ginger slices and garlic cloves into the pot again

   

5. 5 Add 1 spoonful of rice wine

   

6. 6 Pour 1 spoon of vinegar, 1/2 spoon of soy sauce, 1/2 spoon of oyster sauce into the pot

   

7. 7 Add dried cranberries, rock sugar, and water to cover the duck legs (I missed taking a picture of this step) Anyway, there must be enough water, simmer for about 30 minutes, and reduce the heat to reduce the juice

   

8. 8 You can put it on a plate and enjoy the delicious fruity five-flavor duck salad, especially with rice. If you don’t have the appetite to eat in summer, have one and your appetite will increase immediately. However, if you eat too much of this dish, you will get tired of it, so you can’t eat it in large quantities. Eat it with some vegetables for lunch or dinner