Sichuan Cuisine

• March 10,2023

Hello everyone! I'm kitty from Kitten Loves Kitchen and today I'm going to share with you family version of Konjac Roasted Duck". Ready-made duck meat is bright red, salty, fragrant, spicy and tasty. Fresh cognac has a unique taste, smooth and delicate, pungent and fragrant, rich in nutrients and super tasty dish for Sichuan people. Dish with a very high table speed.

We Sichuan people often love duck. People can cook duck meat to the extreme, and they can cook it from head to toe separately, such as braised duck neck, soaked duck legs and fried duck intestines, spicy duck brains, etc. are very tasty and there are many ways to cook duck such as beer duck, gravy duck, kimchi stewed duck, ginger duck, cognac roasted duck, etc., but I really like "konjac roasted duck" But I have a weak spot.

Konjac Roasted Duck is a typical Szechuan cuisine. Delicious duck meat and konjac with a special taste complement each other. Duck meat is lean, and spicy konjac is tastier. This is definitely a good dish for dinner and wine. There are many ways to prepare this dish. I have eaten it in many restaurants and have also eaten many homemade dishes. Every time I eat it, I will have a different feeling because of different tastes. Today's practice is my favorite production method, of course I feel taste is best too! So, I will share it with everyone and let me introduce production method below.

——[Konjac Roast Duck]—

[Main ingredients]: half a duck, 1 konjac cutlet, 2 pieces of pork skin

[Spices]: 1 part pickled ginger, 4 pickled peppers, 2 green onions, 1 head of garlic, 1 part ginger, 3 dried hot peppers, more than a dozen peppercorns, 1 anise seed, a few bay leaves, 1 piece of cinnamon, 1 tablespoon bean paste, 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 2 tablespoons white wine, a little salt, 1 spoon sugar, 1 can of beer

—— Production method and steps——

[Step 1]: Burn skin of duck with a burner, cut duck into small pieces with a knife for later use, and burn skin of duck with a burner to remove fluff and enhance flavor of duck meat.

[Step 2]: Clean konjac and cut into 1 cm thick slices, then cut into finger-sized strips and place on a plate for later use.

[Step 3]: Chop pickled ginger and pickled peppers into small pieces, garlic into larger pieces, ginger into pieces, and green onions into inch-sized pieces, then place them on plates for later use.

[Step 4]: Pour water into a saucepan, put duck meat in a saucepan under cold water, add a piece of green onion, 2 tablespoons of white wine, boil, beat down blood foam and cook for 2 minutes to remove the blood.

[Step 5]: Take out blanched duck, rinse it several times with hot water, wash off scum of blood and impurities, take it out and drain water for later use. Rinse with water, which can prevent duck. meat from tightening after being used in cold water, which will affect taste.

[Step 6]: Add water to pot and boil again, put konjac into pot and simmer for 2-3 minutes, remove after cooking, rinse with cold water and drain the water for later use.

[Step 7]: Put oil in a saucepan and heat it, fry duck steam over high heat, fry oil, and then reserve it for later use.

[Step 8]: Use oil at bottom of pot, put pickled ginger, pickled pepper and garlic into pot and sauté until fragrant, then add bean paste, dried hot pepper, pepper, anise, fragrant leaves, cinnamon, sauté until appearance of aroma.

[Step 9]: After seasoning is browned, add duck and brown evenly, stirring occasionally, over high heat.

[Step 10]: Stir seasonings and duck evenly, put in a beer can and pour water to cover duck meat, then add light soy sauce, dark soy sauce, salt and white sugar, cover and boil, then turn on low fire. Boil 30 min.

[Step 11]: After duck meat has been cooked for 30 minutes, pour konjac into it and boil, then simmer for another 20 minutes to cook konjac.

[Step 12]: Simmer konjac for 20 minutes, add some salt and chicken essence, thicken soup over high heat, sprinkle with shallots and sauté a little while stirring, then serve as a dish.

The family version of Roast Duck with Cognac that we shared with you today is ready. Duck meat is delicious, and konjac is even tastier. If you like it, you can cook it at home. ! The production process is a bit complicated, but you can make your favorite "Konjac Roast Duck" by following instructions I'm Hungry for and paying attention to these points.

(1) Old duck or tender duck can be used for this dish, but cooking time must be respected. Typically, a tender duck will take about 30 minutes to cook, while an old one will take 40-50 minutes or so.

(2) The skin of duck should be charred over a fire to remove duck fluff and remove fishy smell of marinated skin. The duck meat stew is also very flavorful.

(3) We need to cook konjac for 3-5 minutes to remove alkaline taste of konjac. Don't ignore this step. The key to taste of this dish is step. Many people do it. Roast duck with brandy is not tasty, this is because this step is not performed.

(4) Steam must be sautéed before duck is stewed so that oil from duck meat flows out, so this is also important.

(5) Don't boil soup too dry in pot, leave some soup for better flavor! Also, bean paste is relatively salty, so it's best to taste it before adding salt to make sure it's not too salty.