Wuwei Pressed Duck Seasoning
Wuwei Pressed Duck Seasoning: Ingredients and Preparation Method
Ingredients
spice water
20 kg
braising broth
35 kg
tea leaves, white sugar
to taste
spice water preparation (curing proportion)
15
water as example
20 kg
add spice bag (star anise
60 g
Sichuan peppercorn, white angelica, white cardamom, fennel, bay leaf, dried chili pepper each
50 g
licorice, male clove each
15 g
sand ginger
45 g
nutmeg, grass cardamom each
40 g
dried tangerine peel
35 g
costus root
25 g
thyme
75 g
amomum, seedless grass fruit, galangal each
30 g
white peppercorn, cinnamon each
25 g
long pepper
20 g
onion, ginger chunks each
1.25 kg
celery)
500 g
then add salt, MSG 350g, white sugar 350g and mix well
1 kg
let it soak in spice water for hours
12
braising broth preparation (using stock as example)
35 kg
star anise
200 g
Sichuan peppercorn
85 g
white angelica
65 g
sand ginger
200 g
white cardamom, fennel each
100 g
clove
25 g
grass cardamom
70 g
bay leaf
55 g
amomum, grass fruit each
35 g
cinnamon
80 g
thyme
50 g
licorice
15 g
Instructions
1
Step 1
Hold the root of the live duck's wings with your left hand, pinch the duck's neck with your thumb and index finger, hook the duck's right leg with your left little finger, then use your right hand to pluck the tuft of hair on the duck's neck. Cut the duck's neck with a knife to bleed it. When the duck stops moving, put it in 75℃ hot water to scald the feathers. When the feathers can be easily plucked off, take it out, remove all feathers and wash it clean. Cut a slit at the duck's anus, remove the internal organs (clean the intestines, liver, heart and gizzard separately for later use), remove the trachea and esophagus, then remove the duck feet and wing tips for later use.
2
Step 2
Put the cleaned eviscerated duck into the spice water and soak for 8 hours. Take it out, drain the water, place it neatly in a basin, and put a heavy object on top to press it flat. This is to make the duck's muscles relax, the shape straight, and easier to cook and absorb flavor.
3
Step 3
Get a large pot, put tea leaves and white sugar at the bottom of the pot, place an iron rack in the pot, and spread scallion leaves on the rack. Put the duck into a pot of boiling water to blanch. When the duck skin tightens, take it out, place it on the scallion leaves on the rack while hot, cover the pot lid, then put the iron pot on the stove, turn to high heat and burn until thick smoke is generated in the pot (about 5 minutes). When the duck turns golden brown, turn to low heat and continue to smoke for 10 minutes. Then blanch the duck giblets, feet and wing tips separately for later use.
4
Step 4
Bring the prepared braising broth to a boil, put in the smoked duck and other ingredients such as duck giblets. After the braising broth boils again, turn to low heat to make the surface of the broth form a chrysanthemum-shaped pattern. Braise for 50 minutes, and the duck giblets are cooked after about 40 minutes of braising. When a flat-headed chopstick can be easily inserted into the duck, turn off the heat, let the braising broth cool naturally, take the duck out after it cools, brush with sesame oil and it's done.
5
Step 5
Before serving, cut the duck into pieces, arrange them neatly on a plate, and you can also serve with braised ingredients such as duck offal. When eating, you can serve with stir-fried chili sauce, balsamic vinegar, a small amount of original braising broth, and green pepper paste dipping sauce. Diners can choose according to their own taste.
6
Step 6
Pressed duck is generally made of free-range Ma ducks raised in paddy fields. This kind of free-range duck feeds on insects and grass, has tender meat, thick and full muscles, and a perfect balance of fat and lean. After braising, it is oily, fragrant and sweet, leaving a lasting aftertaste. Another point to note is the size of the duck: a net weight of about 1.5kg is best. If it is too small, the fresh aroma will be insufficient; if it is too large, the texture will be tough. This point cannot be ignored.
7
Step 7
Soak the duck in spice water for at least 8 hours, so that the flavor will be more rich and mellow after braising.
8
Step 8
The duck must be blanched thoroughly, and smoked while hot, so the smoky flavor can easily infuse into the meat. The first 5 minutes are for coloring, and the next 10 minutes are for adding flavor (smoky taste). Use low heat when braising; the braised duck will be oily and plump, and the yield is high.
9
Step 9
Do not take the duck out immediately after it is cooked. Wait until the braising broth cools down naturally, then take the duck out, brush a layer of sesame oil, and the flavor will be unique.
