Zhuhou Duck
Marinate the duck with Zhuhou sauce and seasonings, rubbing them in evenly. Pan-fry until golden, add clear broth, and braise until cooked through. Cut into pieces and arrange on a serving plate.
Ingredients
Duck (plucked, belly cut to remove innards, washed clean)
1
Zhuhou sauce
40 g
Minced garlic
3 tsp
Sugar
3 tsp
Ginger (minced)
3 slices
Scallion
1
Cooking wine
0.5 tbsp
Sesame paste
0.5 tbsp
Soy sauce
0.5 tbsp
Starch
0.5 tbsp
Star anise
2
MSG
1 tsp
Fine salt
2 tsp
Stock (added during cooking)
to taste
Base oil
to taste
Instructions
1
Preparing the duck
Pluck the duck, cut from the belly to remove the innards, and wash clean. Mince the garlic and ginger, and cut the scallion into segments (the original text was incomplete; completed from context).
2
Marinating
In a bowl, combine the minced garlic, minced ginger, sugar, cooking wine, soy sauce, Zhuhou sauce, fine salt, and star anise. Use the scallion and the seasoning mixture in the bowl to rub the duck all over its skin and inside its cavity.
3
Braising
Heat the base oil in a pot until hot, pan-fry the duck until golden, then add the stock, cooking wine, and fine salt. Once it comes to a boil, reduce to low heat and braise the duck until cooked through.
4
Plating
Carve the duck and arrange it on a serving plate.
