braised duck with potatoes
By AlexaO'Keefe
Braised duck with potatoes is an authentic local dish that is rare in big restaurants, but we have it in many farmhouse restaurants. Potatoes, also known as potatoes, are called by Cantonese. They taste relatively light. Duck has a strong and greasy flavor, which just happens to be able to absorb its flavor. Coupled with the fragrant cold-up sauce, fragrant celery and ginger, onions and garlic, a strong aroma, delicious farmhouse dish is served in front of you, making you feel tempted.
Recipe Recommendations
- salty and fresh
- braised
- an hour
- ordinary
Steps for braised duck with potatoes
1
Prepare muscovy duck, potatoes, celery, ginger and onions and other ingredients.
2
Cut the duck into slices and marinate it slightly with light soy sauce.
3
Peel the potatoes and cut them into pieces, cut the celery and green onions into sections, cut the red peppers into pepper rings, and pat the ginger and garlic for later use.
4
Remove the oil pan, saute the ginger and garlic, and stir fry the duck into the pan to remove the oil.
5
Put the potatoes into the pan and fry them for a while with the oil from the duck stir-frying.
6
Add water to cover the ingredients, add the long-awaited sauce, light soy sauce, soy sauce, and bring to a boil, and simmer on slow fire for about 45 minutes.
7
When the juice in the pan is dry, add celery, green onion, and red pepper.
8
Stir the ingredients evenly, and wait until the celery is cooked before starting the pan.
9
Delicious braised duck with potatoes