What's the best way to stew duck?

A common way to eat duck is to stew it with potatoes. The starch in the potatoes can make the duck meat more tender and soft, and the soup produced during stewing penetrates into the potatoes, making the originally tasteless potatoes become rich in flavor. The stewing time is about one and a half hours, so you have to manage your time well.

Duck stew with potatoes

Material

2 potatoes 4 duck legs 1 piece of ginger (about the size of an egg) 20 peppercorns 4 star anise 1 small piece of cinnamon About 40 fennel 20 dried hawthorns Seasoning: 1 tablespoon (15ml) cooking wine 4 tablespoons (60ml) light soy sauce 4 tablespoons (60ml) dark soy sauce 4 tablespoons (60ml) white sugar 1 tablespoon (15ml) salt

practice

1) Put peppercorns, star anise, cumin and dried hawthorn into a seasoning bag or seasoning box. (If the cinnamon can't be put in, don't force it, otherwise it will puncture the seasoning bag. Put the cinnamon in the pot separately when stewing food, and it will be easy to pick out after cooking.)

2) Wash the duck legs and put them in cold water. The water should cover the duck legs by at least 4 cm. Do not cover the lid. Bring to a boil over high heat and skim off the foam with a spoon.

3) Add peeled and sliced ​​ginger, the prepared seasoning packet, cooking wine, light soy sauce, dark soy sauce and sugar, and cover with a lid. Use a pressure cooker, keep the heat at medium, and simmer for 40 minutes after the steam comes out. If using a regular pot, keep the heat at medium and simmer for 1 1/2 hours.

4) Peel the potatoes, cut them into pieces, put them into a frying pan, fry until golden brown, and set aside.

5) Turn off the heat after stewing the duck for 40 minutes. After the steam in the pressure cooker escapes, open the lid, add salt and stir evenly, then cook on high heat for 5 minutes. Pour the fried potato cubes into the pot and continue cooking for 3 minutes.