Braised Duck

Braised Duck

　　Braised Duck

　　One fresh plump duck, plus an appropriate amount of fat, red rice flour, salt, soy sauce, rock sugar, cinnamon, star anise, scallions, ginger, yellow wine, white sugar, sesame oil, and water starch.

　　1. First, clean and prepare the duck, then place it in a pot. Add water, fat, red rice flour, salt, soy sauce,

　　rock sugar

　　, cinnamon, star anise, scallions, ginger, and a small amount of each. Bring to a boil over high heat, then place

　　yellow wine

　　, cover, and simmer for about 1 hour. Then flip the duck, reduce the heat to low, and continue cooking for another half hour. Remove, let cool, and slice into strips or chunks.

　　2. Remove the fat from the pot, strain the braising liquid into another pot, add soy sauce,

　　white sugar

　　, bring to a boil over high heat, stir in water starch, then pour the mixture into a bowl. Let it cool completely, then add a little

　　sesame oil

　　and stir. Pour the braising sauce over the duck slices to serve.

　　The dish has a rich red color, tender and flavorful meat, and an enticing smoky aroma, making it a perfect pairing with alcohol.