#最美 But中秋味# Osmanthus Rice Wine Duck

Name: #最美 But中秋味# Osmanthus Rice Wine Duck
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 1/2 duck; 3 tablespoons Rice wine; 1 tablespoon Sugar Osmanthus; 1 tablespoon Dried osmanthus; 6 slices ginger; 2 pieces Shallots; 1 tablespoon Cooking Wine; 1 tablespoon Vegetable oil; 1 tablespoon crystal sugar; 2 tablespoons Soy sauce; 1 spoon Five spice powder; 1 spoon White pepper; 1 spoon salt

by Li Xiaobin

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

3

There is an osmanthus tree downstairs. At this time of the year, I like to go to the balcony and soak myself in the scent of osmanthus. Just put this aroma into the dish today, and pair it with the plump duck at this time... Ah, it's the taste of autumn!

#最美 But中秋味# Osmanthus Rice Wine Duck

1. Wash the duck and put it in the pot, add 3 slices of ginger and cooking wine, pour in an appropriate amount of water, blanch the bleeding foam, and remove it for use

#最美 But中秋味# Osmanthus Rice Wine Duck recipe

2. Add vegetable oil to the pot, add the duck pieces and fry until the duck skin is golden

3. Add in water that hasn't had any duck chunks

4. Add 3 slices of ginger, rice wine, rock sugar, sweet-scented osmanthus, light soy sauce and dark soy sauce, and turn to a low heat for 1 hour

5. Add five-spice powder, white pepper and salt, continue to simmer for 1 hour, after collecting the juice, sprinkle with chopped green onion and dried osmanthus.

Tips:
This dish is sweet and salty, so it’s not suitable to put too many spices, so it’s one aspect of duck to blanch and fry to remove fishy, so we should choose fresh duck as much as possible.