How to Make Pickled Cabbage Duck
Pickled Cabbage DuckIngredients Introduction
Main Ingredients:
Half a duck (680 grams) Pickled cabbage (1 whole head)
Supporting Ingredients:
Appropriate amount of cooking oil Star anise(2 pieces) Sichuan pepper leaves (5 pieces small)Fennel seeds A little Sichuan peppercorns Seeds (a little)Diced spring onion Half a shallot Cooking wine (appropriate amount) Dried red chili peppers Two pieces of dried red chilies Fried garlic cloves (10 pieces)Monosodium glutamate 2 teaspoons, Three teaspoons of Chinese five-spice, 2 teaspoons of salt Light soy sauce (appropriate amount) Large onion
Duck with pickled cabbage cooking steps:
1. Clean the duck, cut it into pieces and blanch. Put the duck in cold water and bring to a boil.
2. When bubbles rise to the surface, turn off the heat and remove the duck.
3. Rinse the duck with warm water to remove blood and foam.Drain and set aside to dry slightly. 4. Prepare all supporting ingredients.
5. Heat oil in a pot and add all supporting ingredients, stir-fry on low heat until fragrant.
Leave half of the onion and chili peppers aside for later use.6. After stir-frying the supporting ingredients, add the duck and stir-fry over high heat until fat is rendered out.
7. Once the duck turns color, cover the pot and simmer on low heat for ten minutes.
8. After ten minutes, add light soy sauce, cooking wine, and Chinese five-spice powder.
Stir well and continue to simmer on low heat for another ten minutes! Check occasionally by lifting the lid to prevent sticking.9. After ten minutes, add pickled cabbage and salt. Simmer for five more minutes.
10. Once the duck is fully rendered of oil and can be easily pierced with a fork, it's ready. Sprinkle with monosodium glutamate, onion, chili peppers or chopped spring onions to complete.
This step can be skipped if desired. Picture of finished dish:Pickled cabbage duck. Tips:
This dish is all about slow simmering!
No water was added.
13.
Taste according to personal preference!
This method works for braised chicken too. As well as pig's trotters and other similar ingredients. Pickled cabbage already has salt, taste before adding more if necessary. This method can also be used for braised chicken.Pig's feet, and so on. The preserved mustard vegetable has salt, taste it when braising duck! If it is flavorful enough, no additional salt is needed.
