Duck meat has the effects of clearing heat, detoxifying, nourishing yin, enhancing immunity, tonifying the lungs, moisturizing dryness, strengthening the spleen, and beautifying the skin. It is high in protein and rich in calcium, phosphorus, iron, and various vitamins. Duck can be eaten more often in autumn, winter, and summer. When choosing a duck: Muscovy ducks, Basil ducks, and mallard ducks have delicate meat and thin subcutaneous fat. Basil ducks have relatively thicker subcutaneous fat, and their meat is relatively coarser and chewier. White vinegar or cooking wine can be used to remove any gamey smell.
Materials
Braised Duck with Potatoes - A classic Cantonese home-style dish - Recipe and steps for a refreshing summer dish
Cut fresh duck meat into pieces: Step 1 to remove the fishy smell: Soak in water for 1 hour to remove blood; Step 2 to remove the fishy smell: Blanch in water to remove the fishy smell; Put an appropriate amount of water in a pot with cold water, add scallion segments, ginger slices, and white vinegar.
Skim off the foam after the water boils, rinse thoroughly with hot water, and drain. Cut the yellow-fleshed potatoes into chunks and soak them in water to prevent oxidation.
Clean the spices thoroughly: 2 star anise, 1 piece of cinnamon, 3 bay leaves, 1 cardamom pod, 2 grams of Sichuan peppercorns, 2 grams of fennel seeds, and 4 chili peppers. Drain the water and put them in a clean cloth bag. This will make it easier to pick them out later.
Heat a wok over high heat with a small amount of oil. Third step to remove the gamey smell: Add the duck meat and ginger slices and stir-fry. Since the duck meat is oily, use only a small amount of oil. Stir-fry for 4 minutes, until the duck meat is slightly browned.
Add 20g of light soy sauce, 5g of dark soy sauce, and a little white vinegar along the edge of the pan. Continue to stir-fry over high heat for 1 minute.
Add plenty of boiling water, about 1 liter. Add the spice bag and bring to a boil. Cover and simmer over low heat for 1 hour. If using an older duck, cook for 1.5 hours.
Time's up ⌛️ Skim off the foam, remove the spice packet and ginger slices.
Add potato chunks and bring to a boil over high heat. Once boiling, cover and simmer over low heat for 30 minutes.
At this point, the duck meat is tender and the potatoes are soft and glutinous. Add a spoonful of salt (1.5 grams).
Sprinkle with chopped green onions and serve. Braised Duck with Potatoes ✅ Enough to eat two bowls of rice 🍚
