狗仔鴨
Ingredients: duck, green garlic, ginger, garlic, dried and aged mandarin peel (chenpi) · 75 min cook time · 685kcal · ~₩15,000
Ingredients
1kg duck, 3stalks green garlic, 2inch ginger, 8cloves garlic, 1fruit dried and aged mandarin peel (chenpi), 2cubes fermented tofu (furu), 1tbsp chuhou paste, 1tbsp peanut oil, 0.25cup Shaoxing wine, 2cups hot water, 20g brown sugar, 3.5tbsp soy sauce, 1head lettuce
Instructions
1. Chop the duck into pieces, rinse it well, and drain it.
2. Cut the green garlic into 1-inch sections. Cut the ginger into wedges, not too big, not too small. Smash and peel the garlic cloves.
3. Soak the dried and aged mandarin peel (chenpi) for about 4 hours. Before slicing, scrape off the white pith. Slice the chenpi into very fine strips.
4. Prepare the fermented tofu (furu) and chuhou paste. For 1kg of duck, you will need 2 cubes of furu. The quantity of chuhou paste is about 1 tbsp.
5. Heat a wok and toast the duck until fragrant and dry, releasing duck fat. Heat off and leave the fat in the wok.
6. Heat the wok again, add a little oil, then add the garlic and ginger. Fry until fragrant. Add the green garlic whites and the duck. Add some Shaoxing wine.
7. Add the furu and chuhou paste. Add hot water, enough to almost cover the duck. Rinse the chuhou spoon with hot water and add it to the wok. Add the chenpi and brown sugar.
8. Transfer the duck to a claypot. Slowly braise it. The cooking time will depend on the duck; a tenderer (younger) duck needs less time, a tougher (older) duck needs more time. Braise for about 45 minutes.
9. Taste and season the duck. Add soy sauce (about 3.5 tbsp). Add the green garlic greens and simmer for at least 5 more minutes. Then, you can simmer the pot at the table.
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