Ingredients with Measurements:
- 1 whole duck (about 4-5 lbs)
- 2 cups of water
- 1 cup of soy sauce
- 1 cup of dark soy sauce
- 1 cup of Shaoxing wine
- 1 cup of rock sugar
- 10 cloves of garlic, peeled
- 5 slices of ginger
- 2 cinnamon sticks
- 5 star anise
- 5 dried red chili peppers
- 1 tablespoon of Sichuan peppercorns
- 2 tablespoons of vegetable oil
Special equipment needed:
- Large pot or Dutch oven with lid
- Slotted spoon
Step-by-step instructions:
1. Rinse the duck inside and out with cold water and pat dry with paper towels.
2. Heat the vegetable oil in the pot over medium-high heat. Add the garlic, ginger, cinnamon sticks, star anise, dried red chili peppers, and Sichuan peppercorns. Stir-fry for 1-2 minutes until fragrant.
3. Add the duck to the pot and brown on all sides for about 5 minutes.
4. Add the water, soy sauce, dark soy sauce, Shaoxing wine, and rock sugar to the pot. Bring to a boil.
5. Reduce the heat to low and cover the pot with a lid. Simmer for 2-3 hours, turning the duck occasionally, until the meat is tender and falls off the bone.
6. Remove the duck from the pot with a slotted spoon and let it cool for a few minutes.
7. Cut the duck into serving pieces and arrange on a platter.
8. Strain the braising liquid through a fine-mesh sieve into a saucepan. Bring to a boil and reduce the sauce until it thickens.
9. Pour the sauce over the duck and serve.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 23g
Carbohydrates: 15g
Protein: 45g
Sodium: 2800mg
Substitutions for ingredients:
- Chicken can be substituted for duck.
- Brown sugar can be substituted for rock sugar.
- Regular soy sauce can be substituted for dark soy sauce.
Variations:
- Add sliced shiitake mushrooms to the pot.
- Add chopped scallions as a garnish.
- Add a splash of rice vinegar to the sauce for a tangy flavor.
Tips and tricks:
- Use a sharp knife to cut the duck into serving pieces.
- Skim off any excess fat from the braising liquid before reducing the sauce.
- Serve with steamed rice and stir-fried vegetables.
Storage instructions:
Refrigerate leftover duck and sauce in separate airtight containers for up to 3 days.
Reheating instructions:
Reheat the duck and sauce in a covered pot over low heat until heated through.
Presentation ideas:
Arrange the duck on a platter and pour the sauce over it. Garnish with chopped scallions and sliced red chili peppers.
Garnishes:
Chopped scallions and sliced red chili peppers.
Pairings:
Steamed rice and stir-fried vegetables.
Suggested side dishes:
Stir-fried bok choy, garlic green beans, or sesame broccoli.
Troubleshooting advice:
- If the sauce is too salty, add a splash of water to dilute it.
- If the duck is tough, simmer it for an additional 30 minutes.
Food safety advice:
- Cook the duck to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover duck and sauce in the refrigerator within 2 hours of cooking.
Food history:
Lor Duck is a traditional Chinese dish that originated in the Guangdong province of China. It is a slow-cooked dish that is typically served during special occasions and holidays.
Flavor profiles:
Savory, sweet, and slightly spicy.
Serving suggestions:
Serve Lor Duck with steamed rice and stir-fried vegetables for a complete meal.
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Region: Chinese