Jiangsu Cuisine

Gusu Duck Fang
  • March 10,2023

Gusu Duck Fang


Duck 1 grade 100 pieces soy sauce 5 kg salt 7.5 kg sugar 5 kg cinnamon bark 0.3 kg anise 0.3 kg cloves 0.03 kg amomum 0.02 kg red yeast rice 0.75 kg green onion 3 kg ginger 0.3 kg Shaoxing wine 5 kg nitrates 0.06 kg (Dissolve 2 kg brine)

【How to do】

1. The choice of raw materials. It is advisable to use Lumen or Taihu duck, and live duck is processed into a first-class product weighing more than 1.5 kg.

2. Slaughter. Slaughter live ducks, let them bleed as much as possible, remove hairs (without hairs), then wash, soak in clean water for half an hour, then scrape out belly, abdominal opening should not exceed 4 cm in length, dig out internal organs, wipe Clean internal cavity from blood. (Duck lungs must be removed).

3. Marinated. Place a naked duck without entrails into drum, sprinkle some salt water or saltpeter (use saltpeter according to national standard), rub some salt on each duck, and sprinkle some salt on stomach, and then shake. Master time of salting depending on time of year: from 1 to 2 hours in summer and from 2 to 3 days in winter.

4. Prepare. Before cooking duck in sauce. First, boil old soup and at same time add above spices to pot, put 4 to 5 cloves, a little amomum into each duck belly, then put 20 g green onions, 2 slices ginger and 1 tbsp. 2 tablespoons of Shaoxing wine, then put all ducks into boiling soup and bring to a boil over high heat, add 3.5 kg of Shaoxing wine, then cook over low heat for 40-60 minutes. when ducks are in bloom, turn on pot immediately and place ducks on a plate to cool for 20 minutes. Finally, pour over a special marinade, this is finished product. Method of frying duck in marinated sauce Use 50 kg of old sauce (marinated), turn on low heat first, and then switch to medium heat. Add 3 kg of red butter rice (red yeast rice should be ground into a fine powder, finer better), 40 kg of sugar, 1.5 kg of Shaoxing wine and 0.4 kg of Shengqi, and turn it frequently with a shovel. constantly in pan so that a crust does not form. The boiling time depends on thickness of old juice soup, and it is ready when juice thickens. The marinade quality is to cover body of duck and hang it, and it is better not to have diarrhea. (One pot can be used for 800 ducks.)