Dried tangerine peel duck is a home-style dish where citrus aroma adds depth and helps keep the duck tasting clean.
Steps
- Ingredients: 1 duck, a small handful of dried tangerine peel, 2 cinnamon sticks, 2 bay leaves, 3 slices of ginger, 5 cloves of garlic.
- Seasoning: a handful of rock sugar, 3 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tsp salt, 30 g cooking wine.
- Soak the peel in cold water for about 10 minutes and scrape the white pith lightly.
- Cut duck into pieces, soak in cold water, rinse, then blanch and rinse again.
- Heat oil, caramelize the rock sugar, then stir-fry the duck briefly.
- Add water, aromatics, and seasonings. Bring to a boil, then simmer on low heat, stirring occasionally.
- Reduce the sauce until slightly thick, then rest briefly before serving.
Common Aromatics
Typical additions include dried tangerine peel, cinnamon, bay leaf, ginger, garlic, rock sugar, light soy sauce, dark soy sauce, salt, and cooking wine. For a bolder aroma, add star anise, tsaoko, dried chili, or scallion.
Tip
Adjust seasoning and reduction time to taste, and avoid over-reducing the sauce to keep the duck tender.