Sauce-Pressed Duck

Name: Sauce-Pressed Duck
Prep time: 12 h 30 min
Cook time: 1 h
Total time: 13 h 30 min
Cuisine: Chinese
Ingredients: Ma duck (or old duck pieces), to taste; 250 g Salt (based on 10 jin of duck); 150 g Soy sauce; 250 g Ginger (minced); 20500 g Brine (original brine); 10 Gardenia (for red coloring); 5 g Lithospermum (fried in oil); 100-200 g Sugar; 100 g Cooking wine; MSG, to taste; 100 g Sweet bean paste; Caramel coloring, less than 500 g

Sauce-pressed duck is made through marinating, shaping, roasting, and braising, resulting in a rich reddish-brown color and a dry, fragrant flavor.

13h 30m

Easy

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Ingredients

Ma duck (or old duck pieces) to taste

Salt (based on 10 jin of duck) 250 g

Soy sauce 150 g

Ginger (minced) 250 g

Brine (original brine) 20500 g

Gardenia (for red coloring) 10

Lithospermum (fried in oil) 5 g

Sugar 100-200 g

Cooking wine 100 g

MSG to taste

Sweet bean paste 100 g

Caramel coloring less than 500 g

Instructions

Marinating

Wash the duck, brush a layer of soy sauce over it, then rub on snowflake salt, and sprinkle minced ginger for marination. 24 hours in winter, 12 hours in spring, 5-6 hours in summer.

Shaping

Wash the marinated duck with clean water, chop open the duck's back, keep the main bone on the right side, use the left duck wing to clamp the duck head, bend the right duck wing and wing tip upward, and prop the duck open with bamboo sticks.

Roasting

After the coal smoke is burnt off cleanly, use an iron hook to hang the shaped duck with its back facing the fire inside the roasting oven and roast for 30-50 minutes. When the back turns golden brown and no water or duck oil drips down, remove it.

Brining

Based on the original brine, add gardenia, lithospermum oil, sugar, cooking wine, MSG, sweet bean paste, ginger, caramel coloring, etc. When the duck is about 80% cooked, add the traditional trio, boil for 5-15 minutes, then remove.