Ingredients with Measurements:
- 1 whole duck, cut into pieces
- 2 sweet potatoes, peeled and cut into chunks
- 2 tablespoons vegetable oil
- 2 tablespoons sugar
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon ginger, minced
- 4 garlic cloves, minced
- 2 cups water
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat the vegetable oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add the sugar and cook until it turns into a dark caramel color.
3. Add the duck pieces and cook until browned on all sides.
4. Add the soy sauce, Shaoxing wine, dark soy sauce, oyster sauce, ginger, and garlic. Stir to combine.
5. Add the sweet potatoes and water. Bring to a boil.
6. Reduce heat to low and cover the pot with a lid. Simmer for 1 hour or until the duck and sweet potatoes are tender.
7. Season with salt and pepper to taste.
8. Serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 15 minutes
Temperature:
Medium-high heat for browning the duck
Low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 480
Total Fat: 24g
Saturated Fat: 7g
Cholesterol: 135mg
Sodium: 950mg
Total Carbohydrate: 28g
Dietary Fiber: 3g
Sugars: 12g
Protein: 36g
Substitutions for ingredients:
- Chicken can be used instead of duck.
- Regular potatoes can be used instead of sweet potatoes.
- Rice wine or dry sherry can be used instead of Shaoxing wine.
- Hoisin sauce can be used instead of oyster sauce.
Variations:
- Add sliced carrots and onions for more vegetables.
- Use pork belly instead of duck for a different flavor.
- Add star anise and cinnamon for a more complex flavor.
Tips and tricks:
- Use a heavy-bottomed pot to prevent burning.
- Browning the duck before simmering adds flavor and color to the dish.
- Adjust the sweetness and saltiness to your taste.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl with steamed rice on the side.
- Garnish with chopped scallions or cilantro.
Garnishes:
- Chopped scallions or cilantro
Pairings:
- Steamed rice
- Stir-fried vegetables
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
Troubleshooting advice:
- If the sauce is too thin, remove the lid and simmer until it thickens.
- If the sauce is too thick, add more water.
Food safety advice:
- Make sure the duck is cooked to an internal temperature of 165°F (74°C).
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Red-stewed dishes are a popular type of Chinese cuisine that originated in the Jiangsu province.
Flavor profiles:
- Savory, sweet, and slightly spicy
Serving suggestions:
- Serve as a main dish with steamed rice and vegetables.
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Region: Chinese