How to cook delicious duck in sauce

Pickled duck is a very delicious food, but it requires certain skills to make. Although many people can make pickled duck, they have not mastered the key points and the taste is often lacking. Before making pickled duck, some preparation work needs to be done, such as having all the ingredients complete. You can also add some dried tangerine peel, which not only enhances the taste of the pickled duck, but also nourishes the body. The following is the specific method of cooking pickled duck.

Ingredients for making duck sauce

Ingredients: 1 duck

Seasoning: 30 grams of salt, 5 pieces of rock sugar, 3 slices of ginger, some star anise, some peppercorns, some cinnamon, some dried chili peppers, 1 spoon of dark soy sauce, 3 spoons of sweet noodle sauce, 1 spoon of honey, some bay leaves, some tangerine peel, some nutmeg, some licorice, some cloves, some fennel seeds, 3 spoons of sesame oil

How to make marinated duck

1. It is best to gut the duck from the back, clean it, and chop off the duck's feet. I told the butcher to chop the duck's back open, but he ended up chopping the belly open as well, leaving only a bit of skin attached. When I washed it later, the skin was completely severed, and the duck became two and a half.

2. After the duck is completely drained, apply salt evenly inside and outside. The duck I bought this time is smaller, so I used about 30 grams of salt. If it is a duck of about 5 jin, it is recommended to use 40 grams of salt

3. Apply dark soy sauce, both inside and outside. The dark soy sauce is mainly for coloring. Then apply minced ginger to remove the fishy smell. Then seal it in a sealed bag and marinate in the refrigerator for 24 hours.

4. Prepare the spices for marinating. From top to bottom and from left to right in the picture below, they are: The first small picture is the more common marinating ingredients, including peppercorns, star anise, cinnamon, bay leaves, chili peppers and tangerine peel. The second small picture is cardamom. The third panel shows liquorice, cloves and fennel. The fourth small picture is Sharin. Put all small spices into the spice box.

5. After taking the duck out of the refrigerator, wipe off the minced ginger on it and bake it in a preheated oven at 190 degrees for 30 minutes. A large duck can be baked for about 10 minutes longer. About 20 minutes in the middle, take it out and brush it with honey, then continue to bake until the time is

6. When roasting the duck, boil a pot of water, add the spices in step 4, a spoonful of sweet noodle sauce, salt, light soy sauce, dark soy sauce, and a small piece of rock sugar, and cook for about 15 minutes. After the duck is roasted, immediately put it into the boiling marinade pot, turn down the heat, marinate for about 15 minutes, turn off the heat and simmer for another 15 minutes, take it out and put it on the grill, apply a thin layer of sesame oil all over, and air-dry it for more than 15 hours. Just chop it into pieces when eating

Cooking Tips

1. This duck in sauce is purely an experimental product, and there are still many areas that can be improved: when marinating at the beginning, you can add peppercorns and chili segments to further increase the spicy taste. However, it should be noted that it should be wiped clean before roasting to avoid it from being burnt during roasting. The ginger can also be cut into shreds to make it easier to remove.

2. Don’t skimp on rock sugar and honey. First, they make the color more beautiful. Second, they neutralize the strong salty and spicy taste, making it salty with a hint of sweetness.

3. The spices for braising can be purchased at a Chinese medicine store. It doesn’t matter if you don’t have all of them, just use as much as you have.

4. Except for chili peppers and Sichuan peppercorns, which can be used in amounts according to the degree of spiciness you can tolerate, the amount of other spices should be less rather than more, so as to avoid excessive spice flavor that will snatch the aroma of the duck.

5. Because the duck has been roasted, do not marinate it for too long, just cook until it is cooked through.

6. After being marinated for a long time, the flavor of the duck has completely penetrated into its bones. It should not be soaked in the marinade for too long to avoid excessive spice flavor.

7. The air-drying process is very important. The duck will have a richer flavor and be more chewy after air-drying.