Sliced Duck Breast with Young Ginger

Sliced Duck Breast with Young Ginger

　　Sliced Duck Breast with Young Ginger is a specialty dish from Leshan, Sichuan. The Leshan, Wutongqiao, and Jianwei areas are known for producing young ginger. To prepare, the duck breast is cut into strips, blanched in boiling water, and then removed. Prepare slices of young ginger. When the oil is heated to about 80% hot, add Sichuan peppercorns, broad bean paste, and an appropriate amount of broth, then put the duck strips into the wok along with cooking wine, soy sauce, and salt. Simmer over moderate heat for thirty minutes, then add the young ginger and continue cooking for another ten minutes. Add a small amount of scallions and simmer briefly, then finish with MSG and cornstarch slurry to complete the dish. It is characterized by a rich ginger flavor, bright red glossy sauce, and a spicy and delicious taste.

　　Ingredients: 500g duck breast, 100g young ginger, 20g green onion, 15g onion, 3g Sichuan peppercorns, 5g star anise, 2g cinnamon, 3g sandalwood, 5g five-spice powder, 5g Huai salt, 5g cooking wine, 15g ginger, 3g sugar, 1000g chicken broth.

　　Preparation Method:

　　1. Prick the duck breast, marinate with green onion, ginger, five-spice powder, cooking wine, Sichuan peppercorns, and Huai salt for twelve hours.

　　2. After marinating, wash the duck breast and quickly blanch it in hot water.

　　3. Prepare a marinade sauce, place the duck breast in the sauce to braise until cooked, then let it cool.