Sauce duck

Overview

Today’s sauced duck dish is moderately sweet and salty, rich and mellow in flavor, and bright red in color, perfect for rice!

Tags

• private kitchen
• chinese banquet
• old man
• winter recipes
• banquet dishes
• lunch
• angelica dahurica
• cao guo
• duck
• onions
• red yeast rice
• rice wine
• rock sugar
• star anise
• cumin
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 Ingredients: duck, green onion, ginger, angelica, grass fruit, star anise, fennel, bay leaves, red yeast rice, rice wine

   

2. 2 Place the duck in a pot of cold water, add two teaspoons of rice wine to the water and bring to a boil over high heat.

   

3. 3 Remove the blanched duck and drain it

   

4. 4 Put fine ingredients such as fennel and red yeast rice into the material bag.

   

5. 5 Put a little base oil in the pot, add onion, ginger, star anise, grass fruit, and angelica and stir-fry until fragrant.

   

6. 6 After sautéing the seasonings, add the duck that has been dried and add half a bowl of rice wine

   

7. 7 Add 2 and a half teaspoons of dark soy sauce and half a teaspoon of salt.

   

8. 8 Add the ingredients package and rock sugar, add water to two-thirds of the way up to the duck, bring to a boil over high heat and then simmer over low heat

   

9. 9 Simmer over low heat for about 60 minutes. Use chopsticks to easily penetrate the thickest part of the duck meat. Use medium heat to collect the juice. While collecting the juice, pour the soup over the duck with a spoon.

   

10. 10 Turn off the heat until the soup is almost completely thickened.