Sichuan Fried Duck

Name: Sichuan Fried Duck
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Duck leg; Some Rapeseed oil; 10g salt; 5 pieces Chives; 10g ginger; 5g Erguotou Liquor; 3g Thirteen incense; 3g Dried pepper; 1 piece star anise; 1 piece Tsaoko; 2g Sanna; 3 pcs White button; 3g Fennel; 2 tablets Bay leaf; 3g Cinnamon; 2 pcs clove; 2g Tangerine peel; 5 Dried chili; 15g Cooking Wine; 25g Soy sauce; 10g crystal sugar; 15g Sugar; 10g maltose; 3 cloves garlic; 3g Chicken Essence

by 1 coarse tea and light rice 1

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Boiled duck in oil is a famous delicacy in Leshan, Sichuan. It has the characteristics of ruddy color, slightly sweet skin, tender meat, pleasant aroma and long aftertaste.
I remember when I was young, as long as there were guests at home or during the Chinese New Year, my mother would always buy one to entertain the guests. This is also the one I look forward to the most, and I still can’t forget its taste.
In order to make myself and my family eat more healthy and assured, I decided to learn how to make it myself.
It is not convenient to make whole ducks, so I chose duck legs, because duck legs are more convenient to operate, and there are more lean meat, which makes them very enjoyable!

Sichuan Fried Duck

1. After washing the duck legs, add 3g salt, high white wine, thirteen incense and knead well, and put marinade on each place

2. Cover with plastic wrap and put it in the refrigerator to marinate for more than 12 hours

3. Chives knotted, ginger smashed and various spices

4. 10g rock sugar

5. Pour water (approximately 1000g) into the pot, pour in the ingredients of step 4 and step 5, then pour in cooking wine, chicken essence, dark soy sauce, light soy sauce and 8g salt, boil for 40 minutes

6. Pour a little oil into the pot (if there is too much oil, the oil will splash out when you pour water, I have a bit too much oil), and then add 15g sugar to the pan and fry slowly.

7. Stir-fry until the color turns brown and red and pour into a bowl of water (be careful not to burn)

8. Pour the sauteed sugar-colored soup into the brine pot, add the marinated duck legs, boil, turn to low heat and marinate for one hour

9. Add a little water to the maltose. If it is not easy to make, you can mix thoroughly with warm water

10. After the duck legs are marinated, remove the water and brush with a layer of maltose

11. Raise the oil pan (a little more oil) and turn on medium heat

12. After the oil is heated, grab the top of the duck leg with one hand (wrap it with kitchen paper to prevent it from being scalded), and use the other hand to scoop the hot oil on the duck leg until the duck skin changes. It can be brown-red, chop into pieces, sprinkle with chili noodles and pepper noodles and enjoy! Very delicious

Tips:
1. The duck leg is more delicious when marinated for a longer time
2. If the home has 6 steps, it can be omitted. Just use old brine
3. Be careful not to burn the sugar-colored oil after frying, and pour water after the sugar-colored frying.
4. After brushing a layer of maltose and blanching in oil, the skin of the duck leg will be more crispy and the color will be more beautiful