Red wine lemon duck
By SallieHickle
Ingredients: soy sauce,red wine,MSG,white sugar,garlic,duck meat
Recipe Recommendations
- salty and fresh
- burn
- half an hour
- simple
Steps for Red wine lemon duck
1
Because the duck meat needs to be marinated, we don't blanch it with water. We put it under the faucet and rinse it continuously to wash the blood and floating powder clean.
2
I opened a bottle of Chilean red wine and kept it for three years.
3
This is after the blood is washed clean, it is very clear, and it is drained.
4
Today's main seasonings are lemon sauce and red wine.
5
After draining, add 2 tablespoons of lemon sauce, 2 tablespoons of soy sauce, 2 tablespoons of white sugar, peanut oil, and monosodium glutamate, pour in red wine that is almost full of the duck meat, then mix well with your hands, and marinate for an hour. (This was the first time I made it today, and because my son and wife didn't taste too strong, I put too little lemon sauce. When I ate it, I felt that the lemon flavor was not enough, but my wife said it was just right)
6
Heat the pan with oil, add ginger pieces and minced garlic to burst into the aroma.
7
Put the duck meat into the pan and stir-fry, and use the marinated sauce for later use. When the duck meat is stir-fried until medium ripe, pour the sauce into the pan
8
After simmer for 20 minutes, remove the juice over high heat
9
Add a little sesame oil before taking out of the pan, stir fry, and plate. Comment after eating: I feel that the taste is very good and unique. Marinating with red wine and lemon sauce, the sweetness of the red wine and the fragrance of lemon are mixed together. It is different from previous beer duck or braised duck, and it is not a heavy taste. A duck meat dish.