Brined duck

On the big supermarket encountered half a slice of duck on special offer, so I bought half a duck, remembering that in the old family often eat brined duck would like to try. Thank you very much for the power of the network, synthesized a few squares, and according to the usual cooking experience, do out of the result is still good. Just feel than the old home of the marinated duck color heavy, and than the old home of the soy sauce duck color lighter. Marinated duck is a local dish in Jiangsu, Zhejiang and southern Anhui, and the practice is slightly different in each region. Characterized by a bright red color, crispy and tasty, salty and sweet.

Main Ingredients

Duck

Half

20g of rock sugar

Salt

Soy Sauce 2 Tablespoons

Small Onion 3

Ginger 1 piece

Guillard Peel 1 piece

Angle of Anise 2pcs

Pepper 1 pinch

1

First of all, clean the duck and soak it in water for half an hour or longer, in order to soak up the blood.

2

Prepare the seasonings: green onion, ginger, rock sugar, cinnamon, star anise, peppercorns, and salt and soy sauce.

3

Clean and soak the ducks in the blood into a pot of cold water and bring to a boil, skimming off the froth. Note: If there is too much foam, the water should be poured off, and the duck should be cleaned again.

4

Then take out the duck, put green onion, ginger, rock sugar, cinnamon, anise, pepper.

5

And salt and soy sauce, boil.

6

Then put the duck into the marinade pot.

7

Cook over high heat and keep pouring the juices over the duck. Maintain medium heat and cook for 30-40 minutes, turning the duck several times in between. Note: The black casserole dish in front of you is a bit small, replace it with a larger one, as the careful observer may have noticed.

8

Finally, reduce the juice over high heat and cook for 10-15 minutes, also keep pouring the juice over the duck.

9

Scoop out the cooked duck.

10

Continue cooking the sauce water in the pot over high heat until it thickens and turn off the heat.

11

Strain off the scum and reserve the sauce.

12

Wait until the duck has cooled completely, cut into pieces and pour the sauce over them.

Tips

1. If you have time, marinate the duck for a couple of hours for more flavor. 2. It is better to marinate the whole duck so that it does not lose water. 3. If the foam is too much, the water should be poured out and replaced with fresh water, and the duck should be cleaned again. 4. Cook the duck in the middle of the duck should be constantly pouring juice to the duck. 5. Be sure to wait until the duck is completely cooled, and then cut into pieces so that they can be shaped.