Three Cup Duck with Wild Onion

Name: Three Cup Duck with Wild Onion
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 3 Duck leg; 1 piece Wild onion; 1/2 teaspoon salt; 3 slices ginger; 2 cloves garlic; 1 piece star anise; 1 small piece Cinnamon; 4 Dried chili; 1 cup Soy sauce; 1 cup sesame oil; 1 tbsp Vegetable oil; 1 small piece Tangerine peel; 1 small piece brown sugar; 1 cup Glutinous rice cooking wine

by Lu Zhen

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

A friend dug the wild onions in the mountains of Qinling, grabbed a handful of them, and cooked them with the duck meat. Modeled on the very famous Taiwanese "Three Cup Chicken" practice, using wild onions instead of the nine-story pagoda, it has a special flavor! When autumn is here, ducks are also the most plump time. Duck meat is cool, tonic but not dry. It is a very nutritious diet. Although fatty, the fat inside is very close to olive oil, so it is very suitable for people to eat.

Three Cup Duck with Wild Onion

1. Tear off the outer dry skin of the wild onion and wash it

2. Separate green onion and green onion leaves

3. Pour a little vegetable oil into the pot, not too much, because the fat under the skin of the duck is thick, and a lot of oil will come out later, first add garlic slices, ginger slices and green onion to stir fry

4. Add a small piece of star anise, cinnamon, and tangerine peel

5. Add a few more dried chilies and fry them for a nice flavor

6. Cut the duck leg into small pieces and pour it into the pot

7. Stir fry until the surface is white, add a cup of glutinous rice cooking wine

8. Put a cup of straw mushroom soy sauce and a small piece of brown sugar

9. Add half a spoon of salt, stir fry evenly, cover the pot, turn to medium-low heat and simmer for 7 or 8 minutes

10. Open the lid and poke it with chopsticks. The duck meat is basically soft and cooked (our family likes to eat more chewy, so adjust the simmering time according to your needs), and then pour a cup of sesame oil , Stir fry with a spatula, all kinds of aromas come out

11. Sprinkle the green onion leaves, turn off the heat, and use the temperature of the duck meat in the pot to boil the green onion leaves to maximize the aroma