The cassoulet is made on the principle of the famous cuisine cassoulet. The first thing you need to do is to choose a fresh and tender duck. The seasonings to be used include ginger, garlic, star anise, grass nuts, dried chili peppers, cooking wine, peppercorns and soybean paste. The steps for making duck cassoulet can be divided into three, the first step is to process the ingredients, the second step is to make the base oil, and the third step is to stir-fry the duck meat. The fourth step is to make duck cassoulet. Below is the detailed preparation method to share with you.

One, processing ingredients.

First of all, clean the duck's duck palm, duck warping, duck neck and duck head removal, duck cut into the right size pieces of spare. Cut the ginger into ginger slices, cut the garlic in half, and flatten the grasshoppers with a knife.

Two, make the base oil.

Pour the appropriate amount of cooking oil in the pot, the garlic and ginger burst incense. Then pour the grass berries and star anise into the pot and stir fry until the surface of the garlic is browned, and siphon the spices and oil from the pot into a bowl and set aside.

Three: Stir-fry the duck.

To the pan in the oil to put back into the appropriate amount of ginger and dried chili, chili pepper fragrance, the duck meat directly into the pan and stir-fry. Because the duck meat in the water is more, so do not need to add water in the process of frying. Add a proper amount of cooking wine to the pot to remove the fishy flavor. Turn on high heat and continue to stir frying, stir frying pan soup began to change from muddy to clear, this time the duck meat also began to be boiled out of the duck oil, add the right amount of pepper, increase the numbness of this dish. Continue stirring over high heat until the water in the pan is completely evaporated and only duck oil remains in the liquid in the pan.

Four, making cassoulet duck.

Add enough water to the pot to submerge the duck, and simmer over medium heat for five minutes until the water in the pot comes to a boil. Afterwards, pour all the duck and stock from the pot into the pressure cooker to simmer. The duck will be more tender and flavorful when made in the pressure cooker, and you can turn off the pressure cooker after about five minutes. Stir-fry the soy sauce in a sauté pan to bring out the flavor and sauté in the base oil. Pour all the ingredients from the pressure cooker into the pot and bring to a simmer. Season with salt, sugar and soy sauce. Cook on high heat for five minutes, then remove the seasonings from the pot. Continue to simmer over high heat until half the water in the pot has evaporated.