How to make braised duck_The method and recipe of braised duck

Duck meat has a tender texture and rich nutritional value. It is rich in protein and trace elements. Regular consumption is very beneficial to your health. There are many ways to cook duck meat, and each method will show the unique flavor of duck meat. Braised duck is also a relatively common method. Braised duck tastes very tasty and is deeply loved by the public.

How to make braised duck?

Braised Duck

Material

A tender duck, a bunch of green onions, a large piece of ginger, cooking wine, dark soy sauce, light soy sauce, honey (white sugar is also OK), cinnamon, star anise,

practice

1. Wash the duck, green onion and ginger

2. Put cold water in the pot, add a few scallions and ginger slices, put the duck in, and boil. After the water boils, turn to low heat, skim off the foam, add cooking wine and cook on medium heat for 15-20 minutes, turn off the heat, take out the duck, and set aside the soup.

3. Wash the pot, divide the remaining green onions into two parts, tie one part into a green onion knot, stuff it into the duck's stomach together with ginger, a piece of cinnamon, and two star anises, and put the other part of the green onion on the bottom of the pot (to prevent the duck from sticking to the pot when cooking)

4. Put the duck in the pot, pour most of the duck soup into it, add two spoons of dark soy sauce and two spoons of light soy sauce, cover the pot, bring to a boil over high heat and then simmer over low heat. Turn the duck over several times during the cooking. If you feel that the soup is too little, you can add some more. Simmer for about an hour, open the lid, poke the thick part of the duck meat with chopsticks. If you can easily poke it in, you can open the lid, add two spoons of honey (white sugar is also OK), and then use a spoon to continuously pour the soup on the duck. When the duck is fully colored, turn on high heat to collect the soup.

5. When the sauce is reduced, you can put the duck away. When the duck is cool, cut it into pieces and place it on a plate. Pour the sauce on top and serve.

Dishes

The color is bright red, crispy and tasty, salty with a hint of sweetness. Duck meat is rich in nutrients and is especially suitable for consumption in summer and autumn. It can not only replenish excessive nutrients consumed, but also eliminate the discomfort caused by summer heat to the human body. Smoked and roasted duck meat should not be eaten for a long time, because it can produce benzopyrene after processing, which is carcinogenic.

Braised duck recipe

Method 1

【raw material】

A fresh fat duck, fat, red rice flour, salt, soy sauce,

Braised Duck Wings

Appropriate amounts of rock sugar, cinnamon, eggplant flavor, onion, ginger, rice wine, white sugar, sesame oil, and water starch.

【Production process】

Braised Duck

Braised Duck

① Kill the duck and put it in a pot, add a little water, fat, red rice flour, salt, soy sauce, rock sugar, cinnamon, eggplant, green onion and ginger, boil on high heat, add rice wine, cover and simmer for about 1 hour, then turn the duck over and move to low heat and continue simmering for half an hour, take it out and cut it into strips after it cools down; ② Pick out the fat in the pot, filter the marinade in the pot and put it in another pot, add soy sauce and sugar, boil on high heat, add water and starch and stir, pour it into a bowl, cool it thoroughly, add a little sesame oil and stir, pour the marinade on the duck.

Method 2

Tin-style braised duck

Ingredients: 10 ducks, 500 grams of red yeast rice, 800 grams of rock sugar, 250 grams of Shaoxing wine, 400 grams of refined salt, 50 grams of onion and ginger, 50 grams of cinnamon and fennel, and 500 grams of fermented bean curd juice.

Preparation method: 1. Wash and blanch the duck.

2. Put a mat on a large pot, put in ginger, scallion knots, spices first, then put in the duck, drain the red yeast rice water into the pot, add Shaoxing wine, soy sauce, refined salt, part of the rock sugar, and add water to cover it. Bring to a boil over high heat first, then simmer over low heat for about 2 hours, then add rock sugar to thicken and serve. a little

After it cools down, cut it into pieces and place it in a bowl, then pour the marinade on it.

Method 3

Ingredients: One native duck, two packets of Liao spareribs concentrated marinade

1. After slaughtering the duck, remove the internal organs, wash it, drain the water, and divide it into several pieces.

2. Heat oil in a pan and fry the duck until the skin is golden brown.

3. Tear open a pack of Liao spareribs concentrated marinade, dilute with water and boil. Keep another pack as a backup.

4. Add the duck and water until the marinade completely covers the duck.

5. Tear open another pack of Liao spareribs concentrated marinade and slowly add it until the marinade tastes right.

6. Cook over high heat for 30 minutes, then continue to simmer over low heat for 1 hour, stirring frequently during the cooking process to allow the sauce to soak up the flavors.

Authentic Kunyang Braised Duck

Authentic Kunyang Braised Duck

7. Then remove the duck from the pot, cool it down, cut it into small strips and place it on a plate. Pour the marinade on it before eating.

hint:

1. Use a spoon to pour the marinade on the duck during the cooking process.

2. The remaining marinade can be used to marinate other things or to cook vegetables.