Zero failure braised duck recipe, 3 key points, the duck is ruddy and bright, the sauce is fragrant, and the flavor is crispy

 

Today I will share with you a family version of the braised duck method, the entrance is oily and crispy, the sauce is fragrant, and the lips and teeth are fragrant after eating

[Raw materials] a duck (about 4 catties), 2 star anise, 2 bay leaves, a small half of cinnamon, 150g + 50g rock sugar, 300g soy sauce, 600g Huadiao wine;

【Jiangnan braised duck practice】

1. Clean the ducks bought at home, the ducks bought in the market or supermarkets have generally been cleaned, and they should be cleaned several times when they are bought home, and the blood in the stomach should be cleaned, and the duck butt should be cut off, and the duck feet can be cut off if the duck feet are still there;

2. Prepare the ingredients used in the marinated duck, green onions, ginger, rice wine, soy sauce, rock sugar, 2 star anise, 2 bay leaves, and a small half of cinnamon;

3. Blanch the duck after cleaning, put it in a pot under cold water, add duck, green onion, ginger, and a little rice wine to remove the fishy, boil over high heat, boil for 2-3 minutes after the water is boiled, boil out the blood foam inside, which can reduce the fishy smell, after blanching the water, take it out and clean it in warm water, because there is a layer of oil and foam on the surface of the duck after blanching, and it will affect the color if it is not cleaned. The foam on the surface must be cleaned, and put aside for later use after cleaning, and the duck with a clean surface will be brine out of the color will be brighter;

4. Add a little cooking oil to the pot, put the spices in and fry it, don't use too many spices, put 2 star anise, 2 bay leaves, a small half of cinnamon, a little ginger, and green onions, and stir-fry the spices to make the fragrance;

5. After the spices are fried, put the duck in, add rice wine, 300g of soy sauce, 150g of rock sugar, a little more rice wine, soy sauce is the source of the salty taste and color of the sauce duck, you can also put a little more, the amount is about two-thirds of the duck, I used about 600g of Huadiao wine, cover the lid, and boil over high heat;

6. After boiling on high heat, cook for at least 10 minutes on high heat to color first, then turn to medium heat and simmer for 40 minutes, turn over often halfway, and pour some sauce on top with a spoon after turning over, so that both sides are evenly colored;

7. Marinate until the sauce becomes thick, you can turn to low heat, add a little rock sugar, about 50g, at this time add rock sugar to make the color of the duck surface more oily, pour sauce on the duck, and cook for 5 minutes, the taste of braised duck in Jiangsu, Zhejiang and Shanghai is sweet, especially the famous Hangzhou Hangzhou braised duck, sweetness is a very important part of it, so the sugar must be enough;

8. Marinate until the soup becomes thicker, and finally the color of the duck will become more and more red and bright, and the sauce will be adsorbed on the surface.

9. After the duck is marinated, put it aside to cool, and then cut it after it is completely cooled, it is best to use a Chinese kitchen knife or a bone chopping knife to chop the duck, which should be fast and accurate, so that the duck meat is not easy to break;

10. After the duck is chopped, put it on a plate, put it on a plate and then pour some marinated duck sauce, the crystal red sauce is poured on the fat duck meat, it looks red and shiny, which makes people have a great appetite, the entrance is oily and crispy, the sauce is fragrant, and the lips and teeth are fragrant after eating.

Tips:

1. Rice wine and Huadiao wine are the same, you can add beer if you don't have rice wine, but the taste will be a little different;

2. The braised duck can be refrigerated and stored for 2-3 days, and the braised duck should be eaten as soon as possible;