Secret Duck Rack

Name: Secret Duck Rack
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 2 catties Duck rack; 40g oil; 1 tablespoon salt; 10g Soy sauce; 10g Oyster sauce; 1 tablespoon Cooking Wine; 10 Dried millet pepper; 3 pcs star anise; 1 piece Cinnamon; 6 slices Bay leaf; 3 capsules Garlic seeds; 1 piece ginger; 1 bowl Old brine; Some Barbecue material; Some Chili powder

by Heart moves

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

5

Some time ago, I heard that a Wanda Plaza was opened. Let’s go and join in the fun. Seeing duck racks on specials, the handsome guy said: The duck racks in a duck shop are very delicious. Would you do it? Whether it will be or not depends on whether you are willing to use your heart. I bought two catties in one go. To be honest, it would be a bit embarrassing. After doing enough homework, I discussed with the sisters in the group and started work immediately, and put it in the oven first. Although it sounds troublesome, the operation is very simple. The handsome guy said that the taste is not inferior to the expensive food of that certain duck shop! The handsome duck rack on a roasting tray is not very polite. He gnaws while playing games, and it will be gone after a while. Someone’s sad inner cow has to be roasted again. The rest was soaked in brine, and it was all eaten before it was put in the oven. So don’t worry about children’s shoes without an oven! The halogen is just as delicious! The taste deviation is just missing, don’t be sad!
This dish is delicious to the lick of the plate. It doesn't have a flavor when it is eaten cold or hot. It is very popular as a snack when you like it. Try it if you like it! At the dinner party, come to a plate of our own delicacies, which will save you face!

Secret Duck Rack

1. Rinse the aniseed ingredients to control the moisture, take out the old brine in advance to thaw

2. Duck rack blanching

3. Rinse again and divide into two

4. Pour the oil in a hot pan, add the ingredients to a low heat and stir fragrant

5. Put in the washed duck rack and old brine, and pour enough clean water at one time

6. Put in soy sauce

7. soy sauce

8. Oyster sauce

9. Cooking wine

10. salt

11. Turn to low heat and cook for more than an hour

12. Turn on the high heat to collect a little bit of braised soup

13. Line the baking tray with tin foil

14. Spread the duck rack on the roasting pan and sprinkle some barbecue ingredients

15. Sprinkle a little chili powder on top of the oven and bake at 200°C for ten minutes

16. Take it out and brush with a little bit of brine

17. Turn it over and brush with a little bit of brine, sprinkle a little bit of grilling ingredients and chili powder, put it in the middle of the oven and bake for ten minutes, take it out and eat it!

18. Finished picture~

Tips:
1. Don't look at the two catties of duck collarbones, which is too small to eat. If you don't eat roasted for fear of getting angry, leaving the duck collarbones in the brine overnight, it is also very spicy and enjoyable.
2. Bring the remaining brine to a boil, filter it again, freeze it, and put the brine next time.
3. Under normal circumstances, the duck clavicle is boiled on high heat and turned to low heat for an hour and a half, but our handsome guy likes to eat more chewy, I cook it for another 20 minutes, almost when I pick one out and taste it Got it.