You can omit the osmanthus and use osmanthus sugar.

Ingredients:

1 duck (about 3 pounds), 50 grams of osmanthus sugar, 20g of cooking wine, 10g of tangerine peel, appropriate amount of salt, 2 cloves of garlic, 1 teaspoon of white vinegar, and appropriate amount of water.

Method:

1. Tips for removing the fishy smell from duck: There are two pork liver-colored beans on the tail end of the duck, which have a strange smell and must be cut off; Then soak the duck in rice washing water for half an hour;

2. Boil 2 cloves of garlic with a teaspoon of vinegar in water, add the cleaned duck, cook for a while, and remove the blood foam. The duck treated in this way is guaranteed to have no fishy smell at all; after the treated duck, add osmanthus sugar, tangerine peel, and enough water to boil until it boils; 3. Add cooking wine and salt, open the lid and maintain the fire for 5 minutes, then cover and turn to simmer Continue to simmer for 1 and a half hours; 4. When the time is up, skim off the floating seasonings and oil, and the sweet-scented osmanthus duck is ready; the duck meat will be fragrant with the sweet-scented osmanthus, and the soup will be delicious.