Pan-fried Red Wine Babao Duck

Overview

Babao duck is one of the earliest Shanghainese dishes I came across. It fully embodies the characteristics of Shanghainese cuisine with thick oil and red sauce. It is soft, sweet and fragrant, fat but not greasy. It looks simple and unpretentious, but there is something wonderful inside. As the name suggests, the word "eight treasures" naturally means that there is a lot in the duck's belly. There are no less than 20 kinds of ingredients that I have eaten. All kinds of ingredients, flying in the sky, swimming in the water, growing on the mountains, and buried in the soil, are all wrapped and blended in glutinous rice. The glutinous rice also absorbs the essence of various ingredients and gradually becomes fuller. From this eight-treasure duck, you can see Shanghai, its inclusive and inclusive Shanghai culture, and its hard-working, enterprising, and humble Shanghainese.

Tags

• hot dishes
• common dishes
• meat dishes
• old man
• huaiyang cuisine
• winter recipes
• dinner
• famous dishes
• chicken gizzards
• cinnamon
• duck
• glutinous rice
• light soy sauce
• mushrooms
• old soy sauce
• onions
• red wine
• sausage
• star anise
• sugar
• bamboo shoots
• fragrant leaves
• ginger
• salt
• vegetable oil

Ingredients

Steps

1. 1 All ingredients

   

2. 2 First, deal with the duck.

   

3. 3 Debone the duck.

   

4. 4 Boil the duck rack into soup stock.

   

5. 5 Rub a little salt and pepper on the inside and outside of the boneless duck, then pour in red wine to marinate.

   

6. 6 Soak the glutinous rice in water for at least two hours.

   

7. 7 Dice sausage, chicken gizzards, mushrooms and bamboo shoots.

   

8. 8 After soaking the glutinous rice, stir-fry the eight-treasure rice. Add the onion and ginger to the hot oil and sauté until fragrant.

   

9. 9 Add sausage.

   

10. 10 Add chicken gizzards.

    

11. 11 Add mushrooms and bamboo shoots.

    

12. 12 Add glutinous rice and stir-fry evenly.

    

13. 13 Add light soy sauce and dark soy sauce and stir-fry evenly

    

14. 14 Add duck stock, reduce heat to low and simmer for 5 minutes.

    

15. 15 Remove the duck meat and drain.

    

16. 16 Fill in rice pudding and seal.

    

17. 17 Heat an all-metal pot, without adding oil, and place the duck directly into the pot with its back facing down.

    

18. 18 After frying for a minute, flip the duck and fry the sides.

    

19. 19 After frying all sides, a lot of duck fat will come out. Add onions and ginger and saute until fragrant.

    

20. 20 Add 250ml red wine and four tablespoons of stock. Add some salt and sugar and bring to a boil.

    

21. 21 Preheat the oven to 200°C and bake in the oven.

    

22. 22 Take it out after 30 minutes, brush the duck with the soup in the pot, and then take it out and brush the duck every 15 minutes, roasting for a total of 1 and a half hours. Be careful to add stock during this period to avoid burning the pot.

    

23. 23 After an hour and a half, take the duck out and cover it with tin foil.

    

24. 24 Cover with tin foil and leave for about half an hour.

    

25. 25 Serve roasted cherry tomatoes with the remaining duck fat and stock in the pan.

    

26. 26 Cut open the duck breast and enjoy~!