Duck Braised with Konjac Exclusive

Name: Duck Braised with Konjac Exclusive
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Hot Dishes

Duck pieces braised with springy konjac blocks in a rich soy-oyster glaze — the lean, aromatic poultry meets chewy, sauce-absorbing konjac for a satisfyingly lighter braise.

1 hrNewEasy Hot Dishes Simmer Original

Instructions

1
Place the duck meat in cold water and blanch to remove the blood, then rinse clean.
2
Slice an appropriate amount of ginger.
3
Cut the konjac into blocks and set aside.
4
Heat oil in a pan and add ginger slices to stir-fry until fragrant.
5
Add the duck meat and stir-fry evenly.
6
Add an appropriate amount of oyster sauce, light soy sauce, dark soy sauce, and salt.
7
Stir-fry evenly until the color is uniform and the flavors are absorbed.
8
Add an appropriate amount of water.
9
Transfer the duck meat into the enamel pot.
10
Bring to a boil over high heat, then cover and simmer for about 30 minutes.
11
Add the konjac after a few minutes.
12
Continue to simmer for about 15 minutes.
13
Before taking it off the heat, reduce the sauce over high heat.
14
Finished product.
15
Finished product.
16
Finished product.