Whole duck recipes

Many people like to eat duck, such as beer stewed duck, braised duck, eight-treasure duck, etc. Duck is cool in nature, so eating duck meat has the effect of nourishing yin and preventing dryness, promoting diuresis and removing dampness. Moreover, duck meat is easy to digest and rich in protein, vitamins and other nutrients. It is a delicacy suitable for all ages. Instead of buying a whole duck at the market, you can learn how to cook a whole duck and make a nutritious and delicious duck dinner for your family!

Whole duck recipe

1. Braised whole duck

Material:

1 clean Beijing duck (weighing about 1000 grams), 30 grams of lettuce leaves, and 1 carved radish flower. Seasoning: 5000 grams of brine, 50 grams each of Shanghai white vinegar and sugar, 20 grams each of minced garlic and green and red peppers.

practice:

1. Wash the duck, drain the water, soak it in marinade and cook it on low heat for 2 hours. Take it out and put it on a plate lined with lettuce leaves, garnish with radish flowers; mix white vinegar, sugar, minced garlic, green and red pepper to make a sauce, and serve it with the marinated duck.

2. Before eating, chop the duck meat into pieces weighing about 20 grams and dip it in the sauce.

Special brine:

raw material

A. 50 kg of water, 10 kg of pork bones, 5 kg each of old chicken and spine, and 1.5 kg of Jinhua ham.

B. 25g each of nutmeg, amomum villosum, and licorice, 125g of cinnamon, 150g of star anise, 75g each of bay leaf, cumin, and monk fruit, 50g of white pepper, 50g of tsaoko, 100g each of tangerine peel, Sichuan pepper, dried galangal, and cloves, 8g of lemongrass, and gecko [a living gecko is cut open from the anus to the pharynx with a sharp knife, the chest and abdominal wall are spread open with bamboo strips, the internal organs are taken out, the blood is wiped off with a cloth (do not wash with water), then the limbs are spread out, the tail is straightened, and it is dried over a steady fire. Two of the same size are put into a pair and tied up to make the commercial product "dried gecko". The best ones are those with large bodies, thick and long tails, no insect bites, and dry. ]3 pieces, 25 grams of smoked spices.

2. Stewed duck with eight treasures

Material

Ingredients: 1200g Beijing duck,

Accessories: 150g glutinous rice, 15g fresh mushrooms, 15g lotus seeds, 15g winter bamboo shoots, 10g walnuts, 10g longan meat, 30g ham, 30g shrimp,

Seasoning: 4g salt, 20g green onion, 3g star anise, 8g ginger, 2g MSG, 15g cooking wine

practice:

1. Open the stuffed duck, remove the internal organs and clean it. Put it into boiling water and blanch it. Take it out and wash it with cold water.

2. Wash the glutinous rice;

3. Cut green onion into sections and ginger into slices;

4. Soak the lotus seeds until soft, remove the skin and core, and divide into two halves;

5. Dice mushrooms, winter bamboo shoots and cooked ham separately;

6. Put glutinous rice, diced mushrooms, walnut kernels, longan meat, lotus seeds, diced winter bamboo shoots, diced cooked ham and shrimp into a bowl, add clean water (300 ml) and steam over high heat to make eight-treasure glutinous rice;

7. Put the pot on high heat, add 1000 ml of water and bring to a boil, put the cleaned stuffed duck into the pot, add scallion segments, ginger slices and star anise and cook until the pot boils;

8. Stew over low heat until the stuffed duck is 90% cooked;

9. Remove the seasoning from the original soup for stewing stuffed duck, skim off the floating oil, and sieve for later use;

10. After the stuffed duck has cooled, remove the bones from the spine (be careful to keep the breast neat when removing the bones), place the breast down in a large bowl, and place the minced stuffed duck meat on top;

11. Spread the eight-treasure glutinous rice on top and steam it in a steamer over high heat;