Simple and delicious braised duck

Overview

After being light for a few days, I suddenly wanted to eat something strong. I didn’t have any brine at home, so I had to improvise and make a sauce to braise the duck. It felt pretty good. It tasted a bit like braised duck, but it had more pleasure and satisfaction than brine.

Tags

• private kitchen
• cooking wine
• duck
• five spice powder
• light soy sauce
• old soy sauce
• star anise
• warm water
• white sugar
• salt

Ingredients

Steps

1. 1 Wash and drain the half duck you bought, and remove the neck, feet and wings. This will make it easier to turn the duck over when stewing and add a few slices of ginger.

   

2. 2 First fill half a bowl of warm water, add salt and sugar, stir to dissolve, then pour in the light soy sauce, dark soy sauce, cooking wine, five-spice powder, and star anise and stir evenly into a bowl of seasoning.

   

3. 3 Pour the seasoning evenly onto the duck and marinate for half an hour. Make sure both sides of the duck are coated with the seasoning.

   

4. 4 After marinating for half an hour, turn on the wok over high heat. After the pan is hot, add a small amount of peanut oil and lightly fry the skin side of the duck to brown, then pour in all the remaining seasonings. In order to ensure that the duck is cooked when the water dries up, I add another small bowl of water.

   

5. 5 Cover, turn to medium to low heat and simmer slowly, remove the lid and shovel the bottom of the pot every 6 minutes to prevent the pot from burning

   

6. 6 After opening the pot several times, you will find that the water is getting less and less, and the seasoning begins to thicken into a sauce. At this time, remove the lid of the pot, use a small spoon to pour the sauce around the duck onto the duck, and repeat.

   

7. 7 Keep pouring the sauce until the water dries up and all that is left is the stewed duck fat. Now the stew is done, turn off the heat!

   

8. 8 Remove the duck and put it on a plate to cool, then cut it into pieces and put it on the plate. The remaining duck fat is also super fragrant when used for stir-frying.

   

9. 9 Finally, you can start eating. When you eat, it is dipped in sour plum sauce. The salty, sour and sweet flavor is not greasy at all. Hehe, you can't stop at all.