Spicy Stir-fried Duck Pieces

Name: Spicy Stir-fried Duck Pieces
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Ingredients: 1000 g Duck meat (cut into 3 cm long, 2 cm wide pieces); 500 g Carrot (peeled and shaped into 1 cm diameter balls); 1000 g (actual use 75 g) Soybean oil (for frying and stir-frying); 1000 ml Duck bone broth (for braising); 15 g Cooking wine (5 g for marinating, 10 g for braising); 15 g Soy sauce (5 g for marinating, 10 g for braising); 7.5 g Fine salt; 6 g White sugar; 10 g Scallion (peeled, cut into 2 cm segments); 4 g Dried chili (cut into 2-3 pieces); 5 g MSG (added at the end); 15 g Starch (for thickening)

Korean-style spicy stir-fried duck pieces, glazed in a rich reddish-brown sauce — bold, spicy, and tender.

1h 20m

Easy

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Ingredients

Duck meat (cut into 3 cm long, 2 cm wide pieces) 1000 g

Carrot (peeled and shaped into 1 cm diameter balls) 500 g

Soybean oil (for frying and stir-frying) 1000 g (actual use 75 g)

Duck bone broth (for braising) 1000 ml

Cooking wine (5 g for marinating, 10 g for braising) 15 g

Soy sauce (5 g for marinating, 10 g for braising) 15 g

Fine salt 7.5 g

White sugar 6 g

Scallion (peeled, cut into 2 cm segments) 10 g

Dried chili (cut into 2-3 pieces) 4 g

MSG (added at the end) 5 g

Starch (for thickening) 15 g

Instructions

Prepare the ingredients

Slaughter the duck, remove the feathers and innards, wash it well, and cut it into 3 cm long, 2 cm wide pieces. Place the pieces in a bowl and toss with 5 g soy sauce and 5 g cooking wine to marinate. Peel the carrots and shape them into 1 cm diameter balls, then blanch in a pot of boiling water and remove. Cut the dried chilies into 2-3 pieces and peel the scallions, cutting them into 2 cm segments.

Fry the duck pieces and carrots

Heat the wok and add soybean oil. When the oil reaches about 80% hot, add the duck pieces and fry until golden red, then remove. Pass the carrot balls through the oil as well, then remove and drain, setting them aside.

Stir-fry the chilies and scallions

Add 100 g soybean oil to the wok and heat. Add the dried chilies and briefly stir-fry, then add the scallion segments and briefly fry. Remove the chilies and scallions and set them aside.

Braise to finish

Heat the wok, add the duck pieces along with 10 g cooking wine, 10 g soy sauce, salt, sugar, and the duck bone broth. Bring to a boil over high heat, then reduce to low heat and braise for 30 minutes. Add the carrot balls and chili oil. When the duck is tender through, add MSG, thicken with starch, and serve in a bowl.