Braised Duck with Ice Flower Plum Sauce - Exclusive

Preparation: Rub the duck meat with salt to clean it.

Blanching in boiling water briefly effectively removes the fishy smell and also makes the duck skin firmer.

Using paper towels to absorb the moisture effectively prevents the oil from splattering everywhere when frying in the pan later.

Preparation: ice flower plum sauce, shallots, ginger, garlic.

Rock sugar, star anise, bay leaf, tsaoko (ran out of cinnamon at home).

Put tea oil into a hot pan.

Pan-fry both sides of the duck until the skin is slightly golden.

Add ginger, garlic, and shallots, and sauté over low heat until fragrant.

Add in the bay leaves, star anise, and tsaoko and stir-fry until fragrant.

Add soy sauce, sugar slices, plum sauce, and hot water in order.

First, bring it to a boil over high heat, then turn to medium-low heat and simmer for about 30 minutes. Today, the extreme iron pot used has a slight pressure function, so it is easier for the flavors to soak in and for the food to cook through (according to your preferred level of tenderness, 30 minutes is enough for it to be fully cooked and flavorful).

When the minutes are up, open the lid and turn the duck meat. Hehe, it almost got burnt, but fortunately it doesn't affect its edibility. So you need to turn the duck meat halfway through, because adding sugar makes it more likely to burn.

There is a bit too much sauce, so adjust to medium heat to reduce it. Use a spoon to continuously baste the duck with the sauce, making the duck's color more even.

Then scoop it out and let it cool a bit before cutting it into pieces.

Plate the dish.

Just pour a little more of the sauce from the pan, and it's ready to serve.

Finished product image.

Finished product image.