Braised Duck with Seasonal Vegetables

Method

1. 01

   Step 1

   Let's take a look at the finished product first.

   

2. 02

   Step 2

   In Guangzhou's wet markets, poultry is mainly sold freshly slaughtered. Duck meat is primarily from two types: Muscovy duck and Chinese duck. Chinese duck is mostly used for soups, while Muscovy duck, due to its longer breeding period, has a more fragrant flavor and texture when braised or roasted. Therefore, I used half a Muscovy duck. (Friends in northern regions can use frozen duck breast; it tastes just as good after thawing at room temperature!)

   

3. 03

   Step 3

   Prepare the ingredients. Soak the duck meat in clean water several times to remove the blood.

   

4. 04

   Step 4

   Bring a pot of water to a boil over high heat. Once boiling, add the duck meat and 100 ml of cooking wine. Blanch the duck meat over high heat for 2 minutes, then remove and drain.

   

5. 05

   Step 5

   Trim the ends off the okra and cut it diagonally in half lengthwise. Cut the bitter melon lengthwise into 4 , remove the seeds, and then slice diagonally into thick slices. Peel the lotus root, slice it, and soak it in water. Slice the long green bell pepper and red chili pepper into rings. Slice the ginger and crush the garlic into large pieces. Dilute the sesame paste with cold boiled water (until it becomes liquid).

   

6. 06

   Step 6

   Heat oil in a pan, add ginger and stir-fry for half a minute, then add garlic.

   

7. 07

   Step 7

   Add the drained duck meat and stir-fry over high heat 2 minutes.

   

8. 08

   Step 8

   Add bay leaves, Sichuan peppercorns, star anise, and black pepper, and stir-fry over high heat for 1 minute.

   

9. 09

   Step 9

   Add water to completely cover the duck meat, ensuring the water level is about 3 centimeters above the meat. Cover the pot and bring the soup to a boil over high heat. Then reduce the heat to medium-low and simmer covered for about 30 minutes. (Pay close attention during this step; it's best to set a 20 minute alarm on your phone to monitor the heat of your gas stove and prevent the soup from burning.)

   

10. 10

    Step 10

    Lifting the lid, you can see that the broth has turned white and is just enough to cover the duck meat.

    

11. 11

    Step 11

    Add Pixian chili bean paste, soy sauce, and oyster sauce, and stir-fry over medium-high heat.

    

12. 12

    Step 12

    Add bitter melon and lotus root, and continue to stir-fry over medium-high heat.

    

13. 13

    Step 13

    Add okra and bell pepper rings, and continue to stir-fry over medium-high heat.

    

14. 14

    Step 14

    Add the diluted sesame paste and stir-fry over medium-low heat.

    

15. 15

    Step 15

    The sauce has reduced to almost the desired consistency! Since both Pixian chili bean paste and oyster sauce are salty, it's best to taste it before serving and add salt as needed. Add chicken powder according to your family's preference, stir-fry over low heat until evenly mixed, and you're done!

    

16. 16

    Step 16

    Finished product.