gourd duck
By DeshawnBoyer
Ingredients: soy sauce,salt,chestnuts,red dates,pea,cooking wine,Jiang,sausage,octagonal,sugar,cinnamon,ham,geranyl,mushrooms,Fresh lotus seeds
Recipe Recommendations
- ham appropriate amount
- mushrooms appropriate amount
- pea appropriate amount
- chestnuts appropriate amount
- Fresh lotus seeds appropriate amount
- red dates appropriate amount
- sausage appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- salt appropriate amount
- octagonal appropriate amount
- geranyl appropriate amount
- cinnamon appropriate amount
- Jiang appropriate amount
Steps for gourd duck
1
After the whole duck is boned, wash it and use cooking wine, soy sauce, and salt. Sprinkle a little MSG and marinate overnight.2
The glutinous rice is washed clean, soaked for 2 hours, and steamed over water. Sausage, mushrooms, chestnuts, ginkgo biloba, winter bamboo shoots, fresh lotus seeds, red dates, and peas, cut into small dices respectively, stir-fry in an oil pan, add a little soy sauce and sugar to taste, add glutinous rice and mix well to form an eight-treasure stuffing.3
Wipe the marinated duck dry, and fill the duck stomach with the eight-treasure stuffing until full. Use a gauze strip to tie the mouth, and then pinch it from the wings into a gourd shape with a small top and a large bottom. Tie the waist with gauze into a slip knot and tie it.4
Use a spoon to pour 60% of the hot oil on the duck skin until the duck skin turns golden.5
Put the filtered duck into a plate, leave a little residual oil in the pan, stir-fry the ginger slices until fragrant, add soy sauce, sugar, fragrant leaves, star anise, cinnamon and appropriate amount of water, bring to a boil, and simmer for 15 minutes to form a sauce. Put the duck in a steamer, pour the sauce on the duck, and steam over medium heat for 2 hours until the duck is cooked.gourd duck Make Tips
Precautions for making Eight-Treasure Gourd Duck: 1. When deboning the whole duck, ensure the skin remains intact. 2. When stuffing, do not fill it too full.