Duck
By VicentaLakin
Ducks are cold, no fire, for four seasons a year. My house used to cook ducks in either a stew or a soup. The latest thing I learned was duck sauce. After trying a few times, the family thought it was very good. Then I'll share the way the duck sauce is made, hoping to make another way for my duck-eating friend。
Recipe Recommendations
- salty and fresh
- sauce
- several hours
- ordinary
Steps for Duck
1
The hairy duck one and water in the cooling pot
2
You can water the duck with a spoon, so it's even
3
Another pot, put all the sauce in the pot and burn the water; when you burn the water, you can pick out the roots on the ducks with a hammer, and leave the tiny ones alone
4
Put the duck in the pot. If it's smaller, you can cut it off5
The duck cap covers about three hours, flipping every half hour and pouring soup on the surface of the duck for five minutes with a spoon
6
In the last half hour, fire, with a spoon, pouring soup juice on ducks, ducks in the belly, and when there's little soup left, it's off
7
The duck lays cold and chops up the pieces, pours a few of the leftover soup on the surface of the duck
8
It tastes too goodDuck Make Tips
If you don't have sheldrake, other ducks will do, but the Western ducks sold in supermarkets are too fatty and the meat is too loose, resulting in a soy-sauce duck that lacks a firm texture and strong duck flavor. You can adjust the seasonings according to what you have at home; these ingredients are sold in supermarkets or Chinese herbal pharmacies. Don't be put off by the effort during the last half hour; keep basting the duck with the sauce to help it take on color. Save some of the sauce to pour over the chopped duck meat, which helps it absorb the flavor better. If you feel the time is too long, you can first braise it in a pressure cooker, then remove it to reduce the sauce and glaze it.