This juicy braised duck recipe is so tender, with a thick, gravy-like sauce and so flavourful. One of my absolute favourite dishes at home. It's perfectly served over a white rice and so comforting, so delicious and make sure you make enough as I am sure many of you will run for a minute.
Ingredients:
(A)
4 stalk spring onions, optional
ginger, cut into 8 thick slices
150g rock sugar
(or 6 tbsp granulated sugar)
5-6 cloves garlic
2 bay leaves
2 tsp Sichuan peppercorns
(or black peppercorns)
(B)
100g light soy sauces, less than half cup
finest brandy or rice wine, optional
2 tsp, 1 tbsp premium oyster sauce
2 tsp, 1 tbsp chu hou sauce or fermented bean curd instead
dried chillies, 8 pieces, optional or skip it
1 tsp homemade chili oil, optional or skip it
(You can adjust the spices and seasonings to suit your taste).
(C)
1 whole duck
3 cooked eggs, optional
tofu puffs, duck kidney, heart, liver and neck as you prefer
a pinch of sea salt
mild olive oil for frying
full and half kettle of boiling water
Method:
1) In a large pot, add the clean 1 whole duck, which already trim off excess fat from the duck and remove giblets, some spring onions and ginger into a casserole pan, then continue to pour hot water to a boil for getting rid of duck odor.
2) After the duck has been in a hot water bath, be careful to remove the duck and place it on a large plate. (You can rub the duck with some salt and clean it after a hot water bath) or skip it.
3) After the duck has been in a hot water bath, be careful to remove the duck and place it on a large plate. (You can rub the duck with some salt and clean it after a hot water bath) or skip it.
4) Continue repeating the process, add the duck kidney, heart, liver and neck for a hot water bath and then sprinkle some salt on it. carefully remove it and place them on a plate.
3) In a large pan, add mild olive oil for frying and melting 150g sugar, cook on a medium heat and keep an eye on, until it browns but not burnt. It will taste bitter and burned, dispose of it no matter what it's harmful and release toxins.
5) Lower the heat and add 5-6 cloves garlic, 6-8 ginger slices, 2 bay leaves, 2-3 stalk spring onions, 2 tsp Sichuan peppercorns or black peppercorns and stir fry for about a minute.
6) Add the seasonings, 100g light soy sauces, less than half cup, finest brandy or rice wine, 1 tbsp oyster sauce, 1 tbsp chu hou paste, 8 pieces dried chilies and 1 tsp chili oil. You can adjust the spices and seasonings to suit your taste.
7) Place the whole duck into a large pan, pour over the sauce on top and flip it over until well combined. Carefully pour a full kettle of hot water and continue to cook and cover and braise until the duck is cooked through for about 30 minutes.
8) Add the rest of the duck kidney, heart, liver and neck and cook for another 30 minutes, add some extra hot water if the sauce reduces to half.
9) add cooked eggs and tofu puffs and cook again for another 15 minutes. Beware of cooking in medium heat not medium high or high heat.
10) Very carefully remove the duck and the rest from the pan and transfer to a large serving plate. Set aside to cool completely and cut into pieces. strain the liquid and discard the solid and then pour the hot gravy sauce on top and eat it happily :)
Enjoy!
♥
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Recipe Source: Josephine's Recipes
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