Our local sauce duck

Overview

This sauced duck is my grandma’s specialty, and it amazes everyone every time! Can I be considered a legacy today?

Tags

• private kitchen
• cinnamon
• cooking wine
• fennel
• light soy sauce
• old soy sauce
• onions
• rock sugar
• fragrant leaves
• ginger
• red pepper
• tender duck

Ingredients

Steps

1. 1 Wash the bare duck and put it into a pot of cold water to boil. Remove the floating foam, wipe it dry, and stuff the belly with scallions;

   

2. 2 First slide a large wok, add ginger slices and stir-fry until fragrant, then add the whole duck, add dark soy sauce, rock sugar, and cooking wine to let the duck color;

   

3. 3 Add cinnamon, fennel, bay leaves, 2 dried chili peppers, and add water to half of the duck body;

   

4. 4 After bringing to a boil over high heat, lower the heat and simmer for about 1 hour, turning the duck over every 15 minutes;

   

5. 5 When chopsticks can be easily inserted into the duck legs, turn to medium heat to thicken the marinade, and continue to scoop up the marinade with a spoon to drizzle over the duck body;

   

6. 6 When the duck body is evenly red in sauce, take it out of the pan, cut it into pieces, and add the marinade to serve as a dipping sauce

   

7. 7 When the duck body is uniformly red in sauce, take it out of the pot and use the marinade as a dipping sauce