Jiangnan Braised Duck

Name: Jiangnan Braised Duck
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece (3 kg) Tender duck; 6 slices ginger; A handful Green onion knot; 1-2 slices Cinnamon; 1 piece star anise; 50g crystal sugar; 1/2 bowl Soy sauce

by Tzuyu's mother

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

This dish is called Braised Duck in Hangzhou, and called Sauce Duck in Jiaxing.
Some dishes, one bite, will bring deep memories,
Some people say: In my heart, oiled tofu with meat = my grandmother, dried bamboo shoots and roasted meat = my dad;
It is the same for me, no matter when, no matter how many years in the past, as long as you eat braised duck, you will think about my grandma, and when you were a child, every bit.
I wanted to name this dish Hangzhou Braised Duck, but I think the color of Hangzhou Braised Duck is even darker. I want to call this dish Jiaxing Sauce Duck again. I guess my friends in Hangzhou will be puzzled: Isn’t the sauced duck the kind we eat during the Chinese New Year? Soaked in soy sauce, and then dried and steamed to eat, Maoxiang.

Ingredients

1 piece (3 kg) Tender Duck
6 slices Ginger
A handful Green Onion Knot
1-2 slices Cinnamon
1 piece Star Anise
50g Crystal Sugar
1/2 bowl Soy Sauce

Jiangnan Braised Duck

1. Clean the duck

2. Put cold water into the pot, the height of the water is equal to that of the duck, add some cooking wine, ginger slices and green onion knot

3. Put the lid on, boil the fire, skim the foam

4. Add half a bowl of soy sauce

5. Add 1 teaspoon salt

6. Cover the lid and cook on low heat for 45-60 minutes, during which time turn the duck 3-4 times

7. Every few minutes, scoop up the soup and pour it on the duck

8. When the broth is boiled to half a hour, add rock sugar and continue to simmer on low heat

9. Every few minutes, scoop up the soup and pour it on the duck until the soup is sparse and thick, sprinkle with MSG (I didn’t actually put it)

10. Remove the duck, let it cool, and remove the residue in the soup. Put the thick soup in another empty bowl

11. After cooling, cut the duck into pieces, and pour the stewed duck soup with it.

Tips:
1. The duck should choose tender duck instead of old duck. When handling ducks, remember to take care that the stall owner is making braised duck, and the stall owner will choose the appropriate cut method; generally whole ducks are grilled with small cuts;
2. Why is the whole duck roasted instead of being cut into small pieces and roasted? The whole piece is burned, the water is full after cutting, the block shape does not shrink, and the taste is mellow;
3. Regarding soy sauce: There is only one kind of soy sauce in the old days, the color is not very light, the taste is not very salty, and it is naturally fermented at full term. If you add that kind of soy sauce, usually add about half a bowl in a small bowl, the color will feel lighter in the later stage, you can add more soy sauce, or add some salt if the taste is weak. There are many types of soy sauce on the market now. Light soy sauce is salty but not colored, soy sauce is colored but not tasty. You can put it on your own. If you can’t buy the old-fashioned soy sauce, you can combine it with soy sauce. Adjust according to the color and saltiness. If the color is light, you can add some old soy sauce, and if the taste is light, you can add some salt or light soy sauce. There are also rock candy soy sauces on the market. If you choose to put the rock candy soy sauce, you can omit the rock candy part in the later stage.