One-pot roast duck

Method

1. 01

   Step 1

   Soak the duck legs to remove blood, then put them in a pot of cold water with scallions, ginger, and cooking wine. Bring to a boil, skim off the foam, wash, and remove the bones. Slice the thicker parts of the meat to help it absorb flavor. Place the duck legs skin-side down in a pressure cooker, and add the chopped scallions and ginger.

   

2. 02

   Step 2

   Sauté the soybean paste in a little oil over low heat until fragrant. Add light soy sauce and cook until fragrant, then pour into a pressure cooker. Add 2 tablespoons of cooking wine, 2 teaspoons of salt, and spices.

   

3. 03

   Step 3

   Add half a bowl of warm water to a pot, just enough to cover the duck legs. Mix the seasonings well and pressure cook for 33 minutes. Once the pressure cooker releases pressure naturally, remove the duck legs and let them cool.

   

4. 04

   Step 4

   In a small bowl, combine 2 tablespoons of sweet bean sauce, 1 teaspoon of sugar, and 1/3 teaspoon of chicken bouillon powder. Mix well and steam 25 minutes. Let cool before using.

   

5. 05

   Step 5

   In a clean bowl, add cornstarch, crispy frying powder, millet flour, baking powder, one egg white, cumin powder, and peanut oil in that order, and stir until it reaches a thick, yogurt-like consistency.

   

6. 06

   Step 6

   Cut red chili peppers, cucumbers, scallions, and mangoes into even, thin strips and arrange them on a plate.

   

7. 07

   Step 7

   Chop the cooled duck leg meat into small pieces, put it in a bowl, add 3 tablespoons of cornstarch, mix well and let it clump together. Sprinkle a little dry cornstarch on the cutting board, shape the duck meat into a round patty, about 1 cm thick, and sprinkle a layer of dry cornstarch evenly on the surface.

   

8. 08

   Step 8

   Pour 1/2 the prepared batter into a clean plate and spread it evenly. Place a duck patty coated with cornstarch on top. Spread the remaining batter evenly over the surface of the patty, making sure to coat all sides. Heat oil in a pan to about 40% of its maximum temperature. Gently slide the batter-coated duck patty from the plate into the pan. Once it has set, use a spoon to drizzle oil over the surface to ensure even heating. Fry until both sides are golden brown. Remove from the pan and drain on paper towels.

   

9. 09

   Step 9

   Cut the fried duck meat into small strips as shown in the picture, making even and neat cuts.

   

10. 10

    Step 10

    Arrange the sliced ​​duck meat into a saddle shape on a plate, then top with cute little yellow duck-shaped steamed buns and garnish with flowers and herbs.

    

11. 11

    Step 11

    It can be eaten not only with little yellow duck steamed buns, but also with flatbread like Peking duck.