This dish features the aroma of dried tangerine peel and is commonly braised or stewed in a savory sauce.
Common Ingredients
About 50 g dried tangerine peel, 2 star anise, 2 bay leaves, a small piece of cinnamon, about 2 g lemongrass, plus ginger and scallion. Seasonings often include salt, rock sugar, maltose, light soy sauce, dark soy sauce, cooking wine, and starch.
Home-Style Method
Clean and blanch the duck, then simmer with the aromatics and seasonings over low heat until flavorful. Adjust the balance of spices and sweetness to taste.
Tip
Use a modest amount of peel to avoid overpowering the duck, and reduce the sauce gently to keep the texture tender.