Red wine duck

Overview

Most of this plate of duck ended up in Lebao's stomach, because he loved it so much that he even grabbed a piece as a snack when nothing happened. Then we did it several times this summer, and he also grabbed a piece as a snack when nothing happened. Adding red wine and rock sugar made the duck meat brighter, and added the unique taste of basil to make the texture richer. A child's words are more truthful than any words I edit. They will never lie to their mouths and stomachs!

Tags

• hot dishes
• home cooking
• summer recipes
• lunch
• dinner
• students
• basil
• chicken essence
• cinnamon
• duck leg
• ginger
• hawthorn
• red wine
• rock sugar
• star anise
• zanthoxylum bungeanum
• fragrant leaves
• salt

Ingredients

Steps

1. 1 Prepare the ingredients, wash and cut three duck legs into pieces.

   

2. 2 Heat a little oil in a pan and sauté ginger, star anise, cinnamon, bay leaves, hawthorn, peppercorns, and basil.

   

3. 3 Add duck meat and stir-fry until oil releases.

   

4. 4 Pour in enough red wine to cover the duck meat, bring to a boil, then switch to medium-low heat and simmer for 20 minutes. Add salt, a little chicken essence, and a small amount of rock sugar to taste, stir-fry for a while and then serve.

   

5. 5 Finished product