Braised Duck in Pot

Braised Duck in Pot

　　Features: Crispy on the outside, tender and juicy meat, aesthetically pleasing shape, and excellent color and flavor.

Ingredients: 750g of net young duck. 30g of fatty pork shreds, one duck egg. 10g of soy sauce, 10g of scallion segments, 10g of ginger, 4g of salt, 20g of cooking wine, 5g of star anise, 3g of cinnamon, 3g of Sichuan peppercorns, 25g of flour, 25g of starch, 1000g of peanut oil.

Preparation: Clean the net young duck, cut it open along the spine, remove the beak, and place it in a pot. Add water and bring to a boil, then simmer until 80% cooked before removing. Remove the bones (keep the duck feet), place the duck in a large bowl, and add soy sauce, clear broth, scallion segments, ginger slices, salt, cooking wine, star anise, cinnamon, and Sichuan peppercorns. Reserve the duck head and feet for later use. Beat the duck egg in a bowl, mix in flour, starch, and an appropriate amount of water to form a thick batter. Pour half of the batter onto a flat plate and spread it evenly. Place the duck skin-side up on the batter, then evenly spread the remaining batter over the duck.

Heat the wok with peanut oil until 80% hot (about 200°C), slowly lower the duck from the plate into the oil. Fry until both sides are golden brown, then remove and drain the oil. Cut the duck into strips about 4cm long and 2.5cm wide. Chop the duck head in half, arrange it along with the duck feet to restore the original shape, and serve on a plate.