Sauce duck 醬鴨

[Ho Kwok Leung]

Sauce duck

Quality requirements
The duck meat is moderately firm, purple in color, thickly braised and viscous, and the duck is well wrapped, bright,
Salty, sweet and slightly fragrant.

Ingredients
1 fat duck
Appropriate amount of salt
Dark soy sauce 15g
20g sugar
A little cinnamon
A little fennel
1 onion knot
5 slices of ginger
Appropriate amount of red rice juice
1 tael of rock sugar sprinkles

preliminary processing
1.
First, pluck out the remaining feathers of the duck, wash them, and use a pointed knife to cut a 2.5-inch long incision on the soft part under the wings.
Put three fingers together and dig out the heart, gizzards, intestines, liver, etc., and then wash them with water.
2.
Rub salt all over the duck skin until the salt melts (sweat), then put it in a container to marinate for about 12 hours. The skin of the duck is wrinkled and the meat is hard and shrunk.

Cooking methods
1.
Put the duck into a pot of water (submerge the duck) and cook until red. Take it out and wash it with cold water to make the duck white and refreshing (to reduce the salty taste).

2.
Then put the duck into the pot, add water (to submerge the duck), sugar, soy sauce, soy sauce, red rice juice, cinnamon, fennel, green onion knots, and ginger slices, and taste.
Bring to a boil over high heat, then place over low heat and simmer with a lid until the duck is cooked and the duck legs are soft and tender (even the skin of the duck spine can be pulled).

3.
Thick marinade: Take out the duck, add 1 pound of raw marinade and 1 tael of rock sugar crumbs (test the taste), cook over low heat until the sugar melts and boils slightly, and continue to pour the marinade over the duck until the duck is evenly coated. Wrap the marinade in the marinade until the marinade is thick and gelatinous. Take it out and place it on a plate. Pour the remaining marinade into a container for later use.

Note
It is better to use ducks that have been raised for more than one year.
The sauced duck can also be marinated in salt water (that is, soaked in salt water. It is best to use old brine when stewing to ensure the color and taste).

醬鴨

質量要求
鴨肉緊硬適度，紫醬色，鹵濃粘稠並包牢鴨子，光亮，
鹹中帶甜，略帶香味。

配料
肥壯鴨子1只
食鹽適量
老抽15g
白糖20g
桂皮少許
茴香少許
蔥結1只
姜片5片
紅米汁適量
冰糖屑1兩

初步加工
1.
鴨子先拔盡余毛，洗凈，在翅膀下軟檔處用尖頭小刀剖開一條2.5寸長的刀口，
三指並攏伸入挖出心、肫、腸、肝等，再用水洗凈。
2.
用鹽在鴨皮上全身擦到，擦至鹽溶化（出汗），放入容器中腌12小時左右。使鴨皮緊皺、肉硬縮。

烹調方法
1.
把鴨子放入水鍋中（水淹沒鴨）煮至斷紅取出，用冷水洗凈，使鴨子白凈、清爽（以減輕鹹味）。

2.
再把鴨子放入鍋中，加入水（淹沒鴨子）、白糖、醬油、醬色、紅米汁、桂皮、茴香、蔥結、姜片，試味。
置旺火上燒滾後，端至小火上加蓋燜燒，塢至鴨子熟，鴨腿酥軟為止（即連鴨脊皮也拉得動)。

3.
稠鹵：鴨子撈出，加入原鹵1斤、冰糖屑1兩（試一下味)，在小火上燒至糖溶化、微滾，並不斷掏鹵澆鴨，燒澆至鴨子上均勻地粘包鹵汁，鹵濃呈膠狀，撈出放於盤中，余鹵倒入容器中待用。

附注
醬鴨以選用飼養一年以上的鴨子為好。
醬鴨也可改用鹽鹵（即鹽水浸，在燜燒時最好使用老鹵，以保證色、味)。