Recipe: Braised Duck in Chinese Wine

Ingredient A:
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1 duck (about 1.8kg)
100ml Chinese Shaoxing wine
3000ml water (or enough to submerge the whole duck)

Ingredient B:
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80g pepprcorns (crushed)
40g Dang gui
20g star anises
10g cloves
100g fresh galangal (sliced)
10 blades pandan leaf

Seasoning:
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1 tbsp MSG (optional)
80ml fish sauce (Reduce the amount if necessary)
Salt to taste

Sauce (optional):
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6 tbsp lime juice
100g chopped garlic
1 stalk fresh coriander (chopped)
2 tbsp fish sauce
2-3 chillies (chopped)
1/2 tbsp MSG (optional)
1/2 tsp pepper
2 tbsp sugar

Method:
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1) Cut the duck into half, blanch into hot water. Remove and keep aside.
2) Pour the water into a deep pot, add in all ingredients B, bring to boil. Cook for about 10 minutes, pour in Shaoxing wine and seasoning, continue to cook for further 5 minutes.
3) Place in duck, covered and stew over a low heat for approximately 90 minutes. Remove the duck, leave to cool and cut into pieces. Dish up. Keep aside.
4) Mix the sauce until well combined, pour over to the duck pieces. Serve.

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