I previously shared a recipe for braised duck with perilla and young ginger, but this time I only used perilla without young ginger, so it's less likely to cause internal heat and is just as delicious with rice!
Materials
Home-style braised duck with perilla leaves: recipe steps
Wash and dry the half duck, then cut it into small pieces.
Mince the garlic, slice the ginger, mince the white part of the scallion, and cut the green part of the scallion into sections.
Chop the perilla leaves and cut the perilla stems into small pieces.
After washing and drying the wok, add the duck meat and stir-fry over high heat (no need to add oil). Continue stir-frying until the duck meat releases water and oil, and until the duck oil is clear and not cloudy. Then remove the duck meat and set it aside. Discard the duck oil in the wok. This step is to remove the gamey smell of the duck meat.
Wash the wok again, dry it, and add oil. When the oil is hot and slightly smoking, add ginger slices, minced garlic, minced scallion whites, and perilla stems. Stir-fry over medium-high heat until fragrant. Once you smell the aroma, add the stir-fried duck meat.
Stir-fry the duck meat quickly and evenly over high heat. Drizzle two teaspoons of rice wine along the edge of the wok (if you don't have rice wine, you can use cooking wine; I personally don't like cooking wine as it has a strong flavor, so I use rice wine instead). Continue to stir-fry for a few seconds, then add two tablespoons of light soy sauce and one tablespoon of dark soy sauce. Stir-fry again to bring out the aroma of the sauce. Add one tablespoon of sugar and stir-fry a few times, then add one tablespoon of oyster sauce. Stir-fry evenly, then pour in enough hot water to cover the duck meat. Bring to a boil over high heat, then cover and simmer over medium heat.
After simmering for 15 minutes, add two-thirds of the perilla leaves, then cover and simmer for another 15-20 minutes (the simmering time depends on the age of the duck; if it is an older duck, simmer it for a longer time).
After 15 minutes, the broth should have reduced to the desired consistency. Taste it; if it's salty enough, no more salt is needed. If it's a little lacking in flavor, add a pinch of salt, but don't add too much, otherwise it will become too salty as it reduces.
Add the last third of the perilla leaves and scallion segments, stir-fry quickly until fragrant, and then it's ready to serve.
A delicious and appetizing dish is now ready!
