Lemon Duck

Overview

How to cook Lemon Duck at home

Tags

• hot dishes
• duck meat
• edible oil
• msg
• rice wine
• shredded ginger
• white sugar
• salt
• soy sauce

Ingredients

Steps

1. 1 Prepare the shredded ginger and cut it as thinly and finely as possible. My knife skills are not good and I can only cut it to this extent.

   

2. 2 It is more delicious to cook with home-preserved sour lemons. When cooking a duck, put a whole lemon, and when cooking half a duck, put half a lemon. Unpreserved lemons can also be used raw, but they won't taste as good. First, remove the lemon seeds, otherwise the vegetables will be bitter. Then cut into shreds, and try not to bring any lemon juice that drains into the dish when cutting.

   

3. 3 First wash the duck meat, then add a little salt, rice wine, and soy sauce to marinate it. After marinating for five minutes, turn on high heat and add oil. When the oil boils, add shredded ginger. (Friends who like to eat garlic can put a few pieces, no need to cut or pat, just put them whole) Then add the duck meat, stir-fry until it is medium cooked, add lemon and stir-fry for a few times, then add half a bowl of water and cover. If you have a large family and need to kill a whole duck, you can cook the whole duck first and then stir-fry it for better taste (Picture 3).

   

4. 4 Put a whole duck into the pot, and then add water. The water level should cover the duck. Only ginger slices are needed. After the water boils, cook for another fifteen minutes and then remove from the pot. During this fifteen minutes, hook the duck's neck with an iron hook and flip it back and forth in the pot several times. Pick up the duck and put it in a vegetable basket to cool, then chop it into pieces. Just follow steps 3 and 5 except that you don’t need to marinate the meat.

   

5. 5 When the juice inside is simmered to one-fifth of its original size, add a little MSG, simmer for another two minutes, then remove from the pot and it's done.