How to roast duck simply and deliciously?

In fact, duck, like chicken, is a common meat on the table. Moreover, people now prefer to eat some more exotic foods, such as spicy foods. Duck products are very popular in major cities. In fact, duck can also be roasted, and the taste is very, very good. So the question is, how to make roast duck at home simple and delicious?

Prince Duck

【Ingredients】15g Pseudostellariae, appropriate amount of duck (chicken, beef)

【Preparation】Wash the Radix Pseudostellariae, put it in a casserole with the duck meat, and stew until cooked.

[Effects] Pseudostellaria heterophylla is the root of the perennial herbaceous plant Pseudostellaria heterophylla of the Caryophyllaceae family. It has the effect of replenishing qi and promoting body fluid. When used with duck meat, it can further replenish the lungs, invigorate qi and promote body fluid.

.Duck meat nourishes yin and the stomach, promotes diuresis and reduces swelling. It is a common food for people and it is rich in nutritional value. Radix Pseudostellariae contains Radix Pseudostellariae polysaccharides, various trace elements and various amino acids essential to the human body. It has the effect of replenishing qi and promoting body fluid.

Method: Wash the duck, remove the internal organs and cut into pieces. Wash the Radix Pseudostellariae, put it into a casserole together with the duck meat, add appropriate amount of water, and simmer for 1 hour.

Eight Treasure Glutinous Rice Duck

Ingredients: 1 tender duck (about 1500g), 100g glutinous rice

Accessories: 75g lean meat, 75g raw duck kidney, 25g ham, 25g soaked mushrooms, 10g mushrooms, half a can of pineapple

Seasoning: 10g sliced ​​ginger, 10g scallion strips, 75g clean egg, 2.5g chopped scallion, 8g chicken essence, 2g MSG, 3.5g young essence, 125g dry starch, 10g wet starch, 5g sesame oil, 0.5g pepper, 25g Shaoxing wine, 6g fragrant dregs, 5g soy sauce, 500g peanut oil (actual consumption 100g)

practice:

1. Make a small cut in the neck of the slaughtered and feathered duck, take out all the bones and internal organs, and cut off the feet to make a boneless whole duck; mix the lean meat particles with 25 grams of dry starch; blanch the raw duck kidneys in boiling water; soak the glutinous rice in clean water, blanch it in boiling water twice, and then wash it with clean water.

2. Heat peanut oil in a pan, add processed glutinous rice, lean meat, kidney, ham, and mushrooms, add 4 grams of refined salt and 5 grams of chicken stock, stir well, add 15 grams of Shaoxing wine and mix well, stuff into the whole duck; use a toothpick to seal the knife edge, boil it with water, poke needle holes in the duck, put it in a casserole, add 3.5 grams of refined salt, 2.5 grams of chicken stock, 10 grams of Shaoxing wine, ginger slices, green onion strips, boiling water, cover and stew until cooked.

3. Mix a clean egg and 5 grams of wet starch into a paste, apply it on the stuffed duck, and then sprinkle with dry starch.

4. Heat a wok over high heat, add peanut oil and heat to about 150℃, add the duck, remove the wok from the heat, deep-fry the duck until golden brown, then remove from the heat and drain off any remaining oil. Place on a plate and surround with pineapple. In addition, pour the original soup of the stewed duck into the pot, add mushroom pieces, chopped green onion, soy sauce, pepper powder, fragrant fermented rice, add 5 grams of wet starch, and then add sesame oil and cooking oil and stir well.