Q: What is the key to making Ginger Duck tasty?
A: The key to a delicious Ginger Duck lies in the proper browning of the ginger slices, the seasoning balance, and the simmering time to ensure the duck is tender and flavorful.
Q: Can I use a different type of oil instead of peanut oil?
A: Yes, you can substitute peanut oil with other cooking oils, though peanut oil adds a unique flavor to the dish.
Ginger Duck (姜母鸭)
Notes
Ingredients:
- Half a duck
- 150g ginger, sliced
- A few green onion segments
- A pinch of salt
- A pinch of brown sugar
- A little peanut oil
- Tai Tai Le fresh chicken sauce (optional)
- Chop the duck into pieces and blanch in boiling water. Prepare the fresh chicken sauce and slice the ginger.
- In a dry, heated pot or clay pot, add peanut oil and fry the ginger slices until golden. Then add the duck pieces and stir-fry until evenly cooked.
- Add soy sauce for color and continue stir-frying. Then add boiling water.
- Add green onion segments, Sichuan peppercorns, salt, and brown sugar. Bring to a boil over high heat.
- Simmer for about 50 minutes.
- Add fresh chicken sauce for enhanced flavor (optional).
- Finish by increasing the heat to reduce the sauce.
- High in protein
- Contains gingerol from ginger, which has anti-inflammatory properties
- Source of essential fats from duck
