Clove Duck
Sichuan-style medicinal Clove Duck features a glossy red color and tender meat, with spleen-strengthening and stomach-warming properties.
Ingredients
Duck (slaughtered, plucked, gutted, and cleaned)
One (about 1000g)
Cloves
5g
Cinnamon bark (original text says "rou bang pi", should be cinnamon bark)
5g
Cardamom
5g
Ginger (washed and crushed)
15g
Scallions (washed and crushed)
20g
Salt
3g
Braising sauce
500g
Rock sugar
30g
MSG
1g
Sesame oil
25g
Instructions
1
Prepare the spiced broth
Boil the cloves, cinnamon, and cardamom in water twice. Each time, after the water has boiled for 20 minutes, strain off the liquid. Combine the two batches of liquid and pour into a pot.
2
Simmering
Wash and crush the ginger and scallions. Place them with the duck in a pot, submerging the duck in the spiced liquid. Simmer over low heat until about 60% cooked, then remove and let cool slightly.
3
Braising
Transfer to a pot of braising sauce and braise over low heat until fully cooked, then remove.
4
Glazing and coloring
Take an appropriate amount of braising sauce and place in a pot. Add the salt, rock sugar, and MSG, and stir well. Add the duck and, over low heat, continuously turn it while ladling the sauce over it, until the sauce evenly coats the duck and it develops a glossy red color. Remove.
5
Plating
Brush with sesame oil, cut into pieces, arrange on a plate, and serve.
