Palace Fragrant Duck

Name: Palace Fragrant Duck
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Ma Duck; Some 2 spoons of cooking wine; a little salt; 1 tablespoon Oyster sauce; 2 tablespoons Soy sauce; 1/2 a spoon granulated sugar; 500ML beer; 2 pieces Codonopsis; Some Astragalus; 5 Red dates; Some Angelica; a little Tangerine peel; a little Wolfberry; 1 shallot; 3 slices ginger; 2 pcs star anise; 1 short section Cinnamon; 2 sheets Bay leaf; a little pepper; 2 pcs Dried chili

by Mother Maizi

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

I flipped through the freezer compartment of the refrigerator at night, and found that there was another mochi duck. I immediately thought of the palace fragrant duck that I saw before, so I thaw the duck in advance. I rest on Saturday. I get up early in the morning to soak, marinate, and stew the duck. It took me a whole morning to make this dish. It's really a hard-working dish! Although I haven't tasted the restaurant, nor found a suitable recipe on the Internet, I probably copied it based on the ingredients and methods introduced on the TV, but the finished product did not disappoint me. The duck is intact, but the meat is complete. It is so crisp that it can be pulled off with a single pinch with chopsticks. After a bite, the duck meat is wrapped in a rich sauce, salty and sweet, and a faint medicinal flavour follows, which is not very strong. This dish is absolutely suitable for autumn and winter tonic! "

Palace Fragrant Duck

1. The duck is first put in the water with some cooking wine and peppercorns soaked in the bleeding water.

2. Remove and drain the water, spread a little salt evenly on the duck body and marinate for 30 minutes.

3. This is the prepared ingredients: Codonopsis, astragalus, red dates, angelica, tangerine peel, medlar, green onion, ginger, star anise, cinnamon, bay leaf, pepper, dried chili.

4. Stuff the prepared ingredients into the duck's belly.

5. Put the duck in the pot and blanch it with water.

6. Then put the blanched duck into an electric stew pot, add a can of beer and an appropriate amount of water.

7. After boiling, add salt, oyster sauce, light soy sauce, dark soy sauce, sugar and simmer for 2 and a half hours.

8. About half an hour after the final collection of the juice, the soup should be poured on the duck.

9. Time is up, it's done.

10. Serve to the table and start eating.

Tips:
This dish is kung fu. It must be simmered on a medium-to-low heat. I am afraid that the heat of the gas stove is not easy to control, so I used an electric cooker. The juice was collected in the last half an hour, and the soup was poured on the duck from time to time. whole body.