Braised Duck Chunks
Duck pieces braised together with potatoes; the dish is red and yellow in color, with a tender, fluffy texture and rich flavor.
Ingredients
Whole duck (internal organs removed via a cut under the wing, cleaned, chopped into duck chunks)
1 approx 1500 g
Potato (peeled, cleaned, cut into rolling cut chunks)
500 g
Soy sauce
to taste
Fine white sugar
to taste
Ginger pieces
to taste
Scallion white segments
to taste
Cooking wine
to taste
Sesame oil
to taste
Rendered pork lard
to taste
Instructions
1
Prepare Ingredients
Remove the duck's internal organs via a cut under the wing, clean it, and chop into duck chunks; peel and clean the potatoes, cut into rolling cut chunks. Heat a wok over high heat, add 500g of rendered pork lard. When the oil reaches 60% heat, add the potato chunks and fry until they turn light golden brown. Remove with a skimmer, drain excess oil, and set aside.
2
Braise and Finish
Heat the wok over high heat, add 10g of sesame oil. Add the duck chunks and lightly stir-fry. Then add scallion white segments, ginger pieces, cooking wine, soy sauce, salt, and water. Once boiling, skim off any foam. Reduce to low heat and simmer until the duck is tender. Remove the scallion and ginger pieces, add the reserved potato chunks, turn the heat back to high to thicken the sauce, then transfer to a serving dish and serve.
