Roasted Flying Duck with Green Pepper and Potato
1.
Flying Duck takes it out of the refrigerator to thaw
2.
Wash the green pepper and cut into pieces, peel the potatoes, wash and cut into pieces for later use.
3.
Scald the flying duck with boiling water.
4.
Put the flying duck into the pressure cooker and add proper amount of water.
5.
Add ginger, chili, star anise, cinnamon, cooking wine, bring to a boil on high heat, low heat for 20 minutes.
6.
Pour all the flying duck and juice in the pressure cooker into the wok.
7.
Simmer over medium heat for 20 minutes.
8.
Put in the potato wedges
9.
Sweetened, soy sauce.
10.
Cook over medium heat until the potatoes are cooked.
11.
Add the green pepper and cook for 2 minutes.
12.
Add salt and cook the chicken essence for one minute.
Tips:
1. Flying ducks take longer to cook than ordinary ducks.
2. Cut the potatoes and put them in water, otherwise the color will change easily.
3. If you like spicy, you can put more chili.
4. This dish is made very well in a casserole.
5. Skim off the oil when eating.