Home version of the marinated duck, smoked duck, crispy duck recipe

Home version of the marinated duck, smoked duck, crispy duck recipe

Ingredients: 1-2 white strip ducks (each weighs about 1500 g)

Spices: 20 grams of peppercorns, 20 grams of dried chili peppers (optional), 15 grams of yellow gardenia, 6 grams of star anise, 5 grams of white root, 4 grams of cinnamon, 3 grams of galangal, 3 grams of cumin, 2 grams of fragrant leaves.

Ingredients: 150 g of rice wine or cooking wine, 150 g of salt, 50 g of rock sugar, 50 g of soy sauce, 30 g of chicken essence, 30 g of ginger slices.

Detailed processing steps:

1. Remove the debris inside the abdominal cavity of the white strip duck, use an airbrush or gas stove to burn off the excess fluff, put it in clean water, soak the bleeding water, fish it out, control the dry water, and set aside.

2, add a little vegetable oil to the frying pan, pour out the excess oil, put in 50 grams of rock sugar, stir-fry the rock sugar until completely melted, and use a spoon to beat the rock sugar during the frying process, which is conducive to rapid dissolution. After completely dissolving into sugar liquid, pay attention to observe the state of sugar liquid, first light yellow bubbles, then dark yellow bubbles, followed by large bubbles become small bubbles and appear brown-red, pour about 150 grams of boiling water prepared in advance into the pot, boil after boiling is fried sugar color, turn off the heat, take out the reserve.

3, add about 5000 grams of water to the pot, add spices: 20 grams of peppercorns, 20 grams of dried chili peppers (can not be used), 15 grams of yellow gardenia (cracked), 6 grams of star anise, 5 grams of white root, 4 grams of cinnamon, 3 grams of galangal, 3 grams of cumin, 2 grams of fragrant leaves, simmer for about 20 minutes after high heat, add ingredients after the spice flavor is boiled: rice wine or cooking wine 150 grams (you can also replace it with a bottle of beer), salt 150 grams, rock sugar 50 grams, light soy sauce, chicken essence 30 grams, ginger slices 30 grams, Then put in the processed duck, press a heavy object on the top to prevent floating, after the high heat is opened, change to low heat to brine for 50 minutes, turn off the heat and soak for 1.5 hours to taste before you can get out of the pot.

Note: After the duck comes out of the pan, we will further process it according to the taste.

1, direct consumption: the duck after the pot is naturally cooled, chopped into pieces, the taste will be better.

2, smoked duck method: put the cooked duck on the grate, put a piece of tin foil in the iron pot, sprinkle a handful of sugar, about 30 grams. Put the grate in the pot, cover the lid, and when the heat is high until the yellow smoke rises from the gap in the lid, turn off the heat and simmer for 2 minutes, open the lid, remove the duck, prevent the bitter taste of white sugar from dissipating for more than two hours and then eat.

3, crispy duck method: the cooked duck, brush a layer of honey water or maltose water (maltose or honey and water about 1:3 can be). Fry in a 60% hot pan until golden and crispy on the outside, drain and drain.