Roasted duck with edamame
Overview
When I was a child, my family raised ducks. I often ate duck eggs but not duck meat. Because ducks are raised to lay eggs and are not willing to kill them for meat except under special circumstances, the opportunity to eat duck meat is rare unless it is during the holidays. Recently, edamame has been on the market in large quantities. Fresh edamame is very delicious even if it is boiled in salt water. I remember when I was little, my mother would use fresh home-grown edamame and cook it with duck meat. The beans are cooked until soft and absorb enough of the meat juice, making them very delicious. The duck meat is blanched and stir-fried. It is bright red in color and not fishy or greasy.
Tags
Ingredients
Steps
-
Reserve main ingredients.
-
Set aside ingredients.
-
Clean the duck meat and chop it into pieces.
-
Blanch the duck meat, then rinse.
-
Heat the oil pan and add the blanched duck pieces.
-
Fry the duck meat until it turns yellow and slightly browned, and drain off the excess oil (duck meat is fatter and prone to oiliness).
-
Add ginger and garlic slices until fragrant, add star anise and dried chili and stir-fry.
-
Pour cooking wine and dark soy sauce along the edge of the pot, add two spoons of Shiyunsheng's rich stock sauce and stir well.
-
Pour in an appropriate amount of boiling water, bring to a boil, then lower the heat to medium-low, cover and simmer.
-
Peel the edamame beans and clean them.
-
Simmer the duck meat for about 50 minutes and add the edamame.
-
Cover and cook until the duck meat and edamame are soft and tender, then add an appropriate amount of salt.
