Tangerine Scented Duck
Compiled Ingredients and Preparation Method for Orange-Flavored Duck
Ingredients
Tangerine aroma braising liquid (sufficient for 20 ducks)
15 kg
Tangerine aroma oil
70 g
Dried red chili sections
5 g
Fresh tangerine peel shreds and ginger slices, each
8 g
White sesame seeds
2 g
Preparation of tangerine aroma braising liquid (for braising ducks)
20
Add clean water to pot
30500 g
Add old hen, pork trotter, lean pork, roasted pork bones and spice bag, simmer into white base soup (remaining time)
20500 g
Finally pour in tangerine aroma oil
400 g
Heat salad oil, add chopped scallion, diced onion, garlic cloves and coriander, fry until fragrant
50 g
Instructions
1
Step 1
Take 1 old water duck, cut into chunks, rinse off blood with clean water, blanch to remove fishy odor, drain excess moisture.
2
Step 2
Place duck chunks into the tangerine aroma braising liquid, braise over low heat for about 40 minutes until fully infused with flavor.
3
Step 3
When serving, put braised duck chunks into salad oil heated to 50% heat, blanch for half a minute, then remove and drain oil.
4
Step 4
Heat tangerine aroma oil in a pot, add dried red chili sections, fresh tangerine peel shreds and ginger slices, stir-fry until fragrant. Add duck chunks and stir evenly, sprinkle with white sesame seeds, then serve.
5
Step 5
Tangerine Scented Hand-Torn Duck: The signature of this dish is hand-torn duck meat that is chewy and not dry. It uses free-range old water ducks from rural areas, each with a net weight of 2.5 jin (approx. 1.25 kg), with firm meat and minimal fishy smell. If the duck is braised for too long to infuse flavor, the meat will become overcooked, fibers will break, and it will be hard to tear into long shreds after frying and stir-frying.
6
Step 6
Where does the tangerine aroma come from? The braising liquid for tangerine aroma duck has a strong tangerine scent. Frying tangerine peel with various vegetable ingredients will not produce bitterness, instead it makes the oil more fragrant.
7
Step 7
There is a common misunderstanding about when to use tangerine aroma oil: the correct use of tangerine aroma oil is to adjust the braising liquid, while ordinary salad oil is used for frying the duck. Heat salad oil to 50% heat, put in the braised duck and blanch for half a minute. This batch of salad oil is specially used for frying ducks. Since the duck carries tangerine aroma after braising, using the same batch of oil to fry ducks repeatedly will make the salad oil absorb the light, natural tangerine aroma from the braised duck.
