Ginger Duck

Overview

How to cook Ginger Duck at home

Tags

• hot dishes
• cantonese cuisine
• chicken powder
• cinnamon
• cooking wine
• duck leg
• garlic
• old soy sauce
• onions
• rice wine
• sesame oil
• star anise
• white sugar
• wolfberry
• ginger
• salt

Ingredients

Steps

1. 1 Cut duck meat into pieces and wash

   

2. 2 Boil the water, add cooking wine to the water, blanch the duck meat to remove the fishy smell

   

3. 3 Blanch the duck meat and take it out for later use

   

4. 4 Pour sesame oil into the pot and stir-fry the ginger until fragrant (I don’t have enough ginger at home, but I can actually use more)

   

5. 5 Add duck meat and stir-fry

   

6. 6 Add dark soy sauce and stir-fry

   

7. 7 Add rice wine and stir-fry

   

8. 8 Stir continuously over medium heat. When the sauce reduces, add the star anise and cinnamon

   

9. 9 Add water to the pot, turn up the heat until the sauce boils, then turn down the heat and simmer for 30 minutes

   

10. 10 After simmering, add minced garlic and stir-fry

    

11. 11 Add wolfberry, salt, chicken powder and sugar

    

12. 12 Add the green onions and start to reduce the juice over high heat until the sauce is dry (the juice has not yet started to be reduced in the picture, after the juice is reduced, the duck meat will be colored and the flavor will be rich)

    

13. 13 Remove from the pan and plate (star anise and cinnamon do not need to be plated)