Ginger Juice Fragrant Duck
A tender, richly flavored duck dish in which duck pieces are slow-simmered with winter bamboo shoots for a layered texture.
Ingredients
Duck (washed and cut into pieces)
1/2 (about 300 g)
Ginger (washed and sliced)
1 large
Garlic (washed and sliced)
15 cloves
Scallion (washed and cut into segments)
2
Winter bamboo shoots (washed and sliced)
to taste
Chili peppers (washed and sliced)
to taste
Star anise
to taste
Stock
to taste
Cooking oil
30 g
Sesame oil
2 tsp
Soy sauce
3 tbsp
Cooking wine
2 tbsp
Salt
2 tsp
Sugar
to taste
MSG
to taste
Instructions
1
Step 1
Wash the duck and cut into pieces, wash the scallions and cut into segments, wash and slice the ginger and garlic; wash and slice the chili peppers; wash and slice the winter bamboo shoots.
2
Step 2
Heat oil in a pan, add the fattier pieces of duck and stir-fry until the fat renders out.
3
Step 3
Add scallion, ginger, garlic, chili peppers, star anise, and the remaining duck pieces; stir-fry until the meat turns white, then pour in the cooking wine and add the stock, soy sauce, sugar, and winter bamboo shoots. Reduce to low heat and simmer.
4
Step 4
Simmer for about 1 hour, then turn the heat up to high, add MSG to thicken the sauce, skim off the rendered duck fat, drizzle with sesame oil, and serve.
