What's the best thing to eat when you roast duck?

Compared to pork, duck meat is cheaper and does not have much fat, so many people like to eat duck meat. However, duck meat itself has a duck smell and is troublesome to handle. Many people don’t know what to do when faced with duck meat, because they don’t know what to cook it with to make it taste good. So next I will introduce to you some tips on how to make duck meat delicious together with other things.

What's the best thing to eat when you roast duck?

1. Duck stew with potatoes

Material

1 potato, 1 pound of duck meat, onion, ginger, coriander, basil, oil, salt, soy sauce

practice

1. Wash and cut the duck meat and dice the potatoes.

2. Chop the ingredients ginger, green onion, cauliflower and perilla.

3. First put the duck meat in the pan and fry it without adding anything else. Fry until the water is dry and the duck meat turns yellow before serving. Then fry the potatoes until they are half cooked.

4. Add oil to the pan and stir-fry ginger and onion.

5. Pour the fried duck meat and potatoes into the pot, add a bowl of water and soy sauce and simmer until the sauce is reduced, then add cauliflower and perilla.

2. Crispy Duck

Material

Duck meat, dried bamboo shoots, rice wine, vinegar (a few drops), ginger, light soy sauce, dark soy sauce, fennel, cinnamon, and sugar.

practice

1. Cut the duck meat into pieces, blanch it in boiling water, and then wash it clean. Soak the dried bamboo shoots overnight, cut into strips, wash and set aside.

2. Put duck meat and dried bamboo shoots into the rice cooker, add the above seasonings, then add water, cover it, boil for 5 minutes, then cut off the power supply, and cover the rice cooker with two towels (to maintain the temperature).

3. After one hour, use a spoon to turn the duck meat over, then plug in the power to heat it. After boiling, turn off the power, cover with a towel and simmer for one hour.

3. Braised duck with winter melon

Material

Duck meat, winter melon, onion, garlic, chili, shacha seasoning, cooking wine

practice

1. Cut the duck into small pieces, blanch it in boiling water, wash it, and cook it in a pressure cooker first because it needs to be quick.

2. First, sauté the minced garlic, chili and onion in a wok, add the duck meat and fry until fragrant, then add the diced winter melon and fry together.

3. Add some shacha ingredients and cooking wine, pour the soup in the pressure cooker, cover and simmer until the winter melon is cooked, add salt and chicken essence to taste, and add chopped green onions on top of the wine before serving.

4. Stir-fried duck with green peppers

Material

Duck legs, green pepper, starch, soy sauce, cooking wine, white pepper

practice

1. Slice the duck leg meat and cut it into strips. Add soy sauce, cooking wine, white pepper powder, a little salt and starch to the cut duck meat, mix well and marinate for about 20 minutes.

2. Wash and cut the green pepper into pieces for later use.

3. Heat the oil in a wok (the duck itself will produce a lot of oil, so put less oil), add the peppercorns, garlic slices, and ginger shreds and stir-fry until fragrant.

4. Add the marinated duck meat and stir-fry.

5. When the duck meat is 80% to 90% cooked, add the green pepper and stir-fry evenly until the vegetables are cooked. Then add salt to season and serve.

5. Beer Sauce Duck

1.Cut the duck into large pieces;

2. Put the duck into the pot with cold water, heat it over a slow fire, blanch the duck and clean it;

3. Put it into the pot, add about 600 grams of water, 400 grams of beer, 200 grams of soy sauce, ginger, sugar, and seasoning packet, simmer on medium heat for 10 minutes, then simmer on low heat for about 40 minutes, then simmer on high heat to collect the sauce;

4. Wash the pot and leave a little old soup, add the sweet noodle sauce into the pot to dilute it, and turn the duck over.