Ingredients with Measurements:
- 1 whole duck, cleaned and cut into pieces
- 2 tablespoons vegetable oil
- 2 tablespoons sugar
- 1 tablespoon Chinese five spice powder
- 1 tablespoon Sichuan peppercorns
- 1 tablespoon ginger, minced
- 4 garlic cloves, minced
- 1 cup Shaoxing wine
- 1 cup soy sauce
- 2 cups water
- 2 star anise
- 2 cinnamon sticks
- 2 dried red chili peppers
- 2 green onions, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven with a lid
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the sugar and stir until it melts and turns brown.
3. Add the Chinese five spice powder, Sichuan peppercorns, ginger, and garlic. Stir for 1-2 minutes until fragrant.
4. Add the duck pieces and brown on all sides for 5-7 minutes.
5. Pour in the Shaoxing wine, soy sauce, and water. Add the star anise, cinnamon sticks, and dried red chili peppers.
6. Bring to a boil, then reduce heat to low and cover with a lid. Simmer for 1-2 hours until the duck is tender and the sauce has thickened.
7. Add salt and pepper to taste.
8. Garnish with chopped green onions.
Time:
Preparation time: 20 minutes
Cooking time: 1-2 hours
Temperature:
Medium-high heat for browning the duck
Low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 400 per serving
Fat: 25g
Protein: 35g
Carbohydrates: 5g
Sodium: 2000mg
Substitutions for ingredients:
- Chicken or pork can be substituted for duck
- Rice wine or dry sherry can be substituted for Shaoxing wine
- Tamari or coconut aminos can be substituted for soy sauce
- Ground cinnamon and anise seeds can be substituted for cinnamon sticks and star anise
Variations:
- Add vegetables such as carrots, potatoes, or bok choy to the stew
- Use a slow cooker instead of a pot on the stove
- Make a dry rub with the Chinese five spice powder and rub it on the duck before browning
Tips and tricks:
- Browning the duck before simmering adds flavor and texture to the dish
- Skim any fat or impurities that rise to the surface of the stew while simmering
- Serve with steamed rice to soak up the flavorful sauce
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Freeze for up to 3 months
Reheating instructions:
- Reheat in a pot on the stove over low heat until heated through
- Microwave in a microwave-safe dish for 1-2 minutes
Presentation ideas:
- Serve in a large bowl with a ladle for guests to serve themselves
- Garnish with chopped green onions and sesame seeds
Garnishes:
- Chopped green onions
- Sesame seeds
Pairings:
- Steamed rice
- Stir-fried vegetables
- Chinese tea
Suggested side dishes:
- Steamed bok choy
- Stir-fried green beans
- Egg drop soup
Troubleshooting advice:
- If the sauce is too thin, simmer uncovered for a few more minutes to thicken
- If the duck is tough, simmer for a longer period of time until tender
Food safety advice:
- Make sure the duck is cooked to an internal temperature of 165°F (74°C)
- Store leftovers promptly in the refrigerator or freezer
Food history:
- Red-stewed dishes are a popular cooking method in Chinese cuisine, where meat is simmered in a soy sauce-based sauce until tender and flavorful
- Chinese five spice powder is a blend of five spices commonly used in Chinese cooking: cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns
Flavor profiles:
- Savory, salty, sweet, and slightly spicy
Serving suggestions:
- Serve with steamed rice and stir-fried vegetables for a complete meal
- Pair with Chinese tea for a traditional Chinese dining experience
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Region: Chinese