Braised Duck in Rice Cooker

by April Bean

4.7 (1)

Favorite

6

Difficulty

Normal

Time

20m

Serving

2

I have tasted the sweetness of the three cups of chicken stewed in the rice cooker. This time I made the stewed duck in the rice cooker. The difference is that the salted lemon and sour plum are added, which has a salty and sour taste. It not only removes the smell of duck and is also appetizing! Liquor, soy sauce, and rock sugar are still added in the ratio of 1:1:1, and the amount is reduced accordingly. The duck meat is more oily. Generally, braising duck does not need to add oil or water. (Please ignore my knife skills😄). "

Ingredients

1/2 Duck
2 pcs Sour Plum
1/2 Salted Lemon
1 piece Shallot

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Some Ginger

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2 tablespoons Crystal Sugar

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2 tablespoons Soy Sauce

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2 tablespoons White Wine

Braised Duck in Rice Cooker

1. Prepared ingredients.

2. Put rock sugar on the bottom, add duck pieces, green onions, sour plums, and salted lemons.

3. Pour the white wine.

4. Pour in the soy sauce.

5. No need to add water.

6. Cover it and press the cooking mode (about 15 minutes). My home is an old-fashioned rice cooker.

7. It needs to be turned once after simmering for about eight minutes.

8. Turn over and continue to stew with the lid on.

9. It can be cooked in about 15 minutes (if the duck is bulky, the braising time should be extended accordingly)

10. Finished product.

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