Sauce Duck

Name: Sauce Duck
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 duck; 30g salt; 5 yuan crystal sugar; Some star anise; Some pepper; Some Cinnamon; Some Dried chili; 1 spoon Soy sauce; 1 spoon Sweet noodle sauce; 1 spoon honey; Some Bay leaf; Some Tangerine peel; Some Red bean curd; Some Licorice; Some clove; Some Fennel Seed; 3 spoons sesame oil; 3 slices ginger

by Xiangxiang Food Hall

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Sauce duck is a famous dish in Hunan. The commercial production of sauce duck has to be soaked in more than 30 kinds of precious Chinese medicinal materials, with more than 10 kinds of spices, and refined by 15 processes such as air-drying and roasting. The finished product is dark red in color, salty, spicy, low-fat and non-greasy, and has an endless aftertaste.

On the basis of keeping the main processes and flavors at home, of course the simpler the better. I tried to make this sauced duck for three days. After the four processes of marinating, roasting, marinating, and air-drying, the effect is not modestly said. Quite successful, it makes sense to say it's delicious and you can see it. Hey, I have to show off a few more pieces.
The taste, the duck meat is salty and fragrant, with a faint fragrant stew. It is slightly numb in the spicy, and the meat is crispy and the skin is firm. I love the duck head, duck wings and duck neck. Crush the bones, come with a glass of wine, the meaty aroma that is crisp to the bone, the spicy wine that is drunk in the heart, and the aftertaste is endless. "

Sauce Duck

1. It is best to open the duck from the back, clean it up, and chop off its feet. I told the duck-killing master that I would chop open the back. As a result, I cut off the abdomen with a single knife. Only a little skin was attached. Later, when I washed it, the skin was completely broken and it became two and a half ducks.

2. After the duck is completely drained, wipe the salt evenly inside and out. The duck I bought this time is smaller, about 30 grams of salt. If it’s about 5 kg of duck, it’s recommended to use 40 grams of salt.

3. Wipe the dark soy sauce, both inside and out. The dark soy sauce is mainly for coloring, and then the powdered ginger is applied to remove the fishy. Then seal it with a dense bag and marinate in the refrigerator for 24 hours

4. Prepare the spices for marinating. The following pictures are from top to bottom and from left to right: The first small picture shows the more common marinated ingredients, including pepper, star anise, cinnamon, bay leaf, chili, and tangerine peel.

5. The small picture is cardamom.

6. The small pictures are licorice, cloves and cumin.

7. The fourth picture is Sharen. All small spices in the spice box

8. After the duck is taken out of the refrigerator, wipe off the ginger on it, and bake it in a preheated 190 degree oven for 30 minutes. The large duck can be roasted for about 10 minutes more. About 20 minutes in the middle, take out and brush the honey once, and then continue to bake until the time

9. When roasting the duck, boil a pot of water, add the spices from step 4, a spoonful of sweet noodle sauce, salt, light soy sauce, dark soy sauce, and a small piece of rock sugar. Cook for about 15 minutes. After the duck is roasted, put it in a boiling stew pot. In the middle, turn off the heat, marinate for about 15 minutes, turn off the heat and simmer for 15 minutes, take out the grilling net and smear a thin layer of sesame oil on the whole body, and air dry for about 15 hours or more. Just chop directly when eating

10. Finished product

Tips:
1. This sauced duck is purely an experimental product, and there are many things that can be improved: when marinating at the beginning, you can add peppercorns and pepper segments to further increase the spicy flavor, but it should be wiped clean before roasting to avoid It is easy to burn when roasting, and ginger can also be shredded to make it easier to remove.

2. Don't save rock sugar and honey. First, the color is more beautiful, and the second is to neutralize the strong salty and spicy flavor, and the salty is sweet.

3. Spices for braising can be prepared in Chinese medicine stores. It doesn't matter if they are not available. You can use as much as you need.

4. Except for pepper and Chinese pepper, you can control the dosage according to the degree of spiciness you can accept. The amount of other spices should be small but not too much, so as not to overwhelm the flavor of the spices and steal the fragrance of the duck.

5. Because the duck is roasted, don't leave it for too long afterwards, as long as it's cooked thoroughly.

6. After the duck has been marinated for a long time, the flavor has been completely absorbed into the bones, so it should not be soaked in the marinade for too long to avoid excessive spices.

7. The air-drying process is very important. The air-dried duck has a richer flavor and chewy.