Red Yeast Rice Fragrant Duck
Duck is braised in red yeast rice sauce, deboned, cut into strips, finished with a drizzle of sesame oil, and garnished with fresh cilantro.
Ingredients
Duck (slaughtered, cleaned, eviscerated and washed)
1500 g
Cilantro (picked and washed)
100 g
Red yeast rice (boiled with appropriate amount of water to make juice)
25 g
Star anise
10 g
Sichuan peppercorns
to taste
Cooking wine
to taste
Salt
to taste
Sugar
to taste
MSG
to taste
Sesame oil
to taste
Scallion (bruised)
to taste
Ginger (bruised)
to taste
Instructions
1
Step 1
Slaughter, clean, eviscerate and wash the duck, rub salt all over the duck and marinate for about 1 hour, drain off excess water; bruise the scallion and ginger; boil red yeast rice with appropriate amount of water to make juice; pick and wash the cilantro.
2
Step 2
Blanch the duck in boiling water, remove, rinse clean, place in an earthenware pot lined with bamboo slats at the bottom, add red yeast rice juice, scallion, ginger, Sichuan peppercorns, star anise, cooking wine, salt, sugar, MSG, bring to a boil over high heat, switch to low heat and simmer until the duck is 70% tender, take out and let cool, brush with sesame oil to prevent drying and cracking.
3
Step 3
Tenderize the tough bones and wings with the back of a knife, chop into strips, arrange on a plate, then chop the breast meat and leg meat into strips, place on top, drizzle with sesame oil, garnish with cilantro and serve.
