Sweet-Skin Duck
Rich reddish-brown in color, with crisp slightly sweet skin and fine, tender meat. Prepared using a special braising marinade.
Ingredients
Duck (about 1500g, slaughtered and cleaned)
1
Sichuan peppercorns (for marinating)
12 g
Fine salt (12g for marinating, 30g for brine)
42 g
Cooking wine (12g for marinating, 20g for brine)
32 g
Cooked rapeseed oil (for caramelizing sugar)
50 g
Rock sugar (for caramelizing sugar)
15 g
Fresh stock (the source typo '3 gankg' is corrected to 3kg)
3 kg
Caramel sauce (homemade)
25 g
Ginger (crushed)
15 g
Scallions (tied in knots)
10 g
Spice bag (containing Sichuan peppercorns, star anise, cinnamon, and fennel 10g each; cloves, black cardamom, sand ginger, round cardamom, and licorice 5g each)
1
Maltose (for brushing skin)
to taste
Instructions
1
Marinate the Duck
Rub 12g each of Sichuan peppercorns, fine salt, and cooking wine all over the duck, both inside and outside. Place the duck in a container and marinate for 5 hours.
2
Make Caramel
Heat a wok over the flame, add 50g of cooked rapeseed oil and heat until hot. Crush 15g of rock sugar and add to the wok. Stir-fry until the rock sugar is completely melted and turns brown-red, then immediately pour in an appropriate amount of boiling water and stir well to make the caramel sauce.
3
Prepare the Brine
Pour 3kg of fresh stock into the pot, add 30g of fine salt, 20g of cooking wine, 25g of caramel sauce, 15g of crushed ginger, 10g of scallions tied in knots, and the spice bag. Bring to a boil over high heat, then reduce to low heat and simmer for 1 hour to make the brine.
4
Braising
Place the marinated duck into the brine and cook until done.
5
Frying and Glazing
Remove the braised duck and drain off excess water. Place it in hot oil and deep-fry until the skin is crispy and turns brown-red. Remove and brush with maltose to finish.
