The secret to making braised duck with ginger without the smell, soft and fragrant

Ingredient

300g – 400g duck meat, 1 ginger root, 1 shallot, 2 cloves garlic, 1 chili, 500ml white wine, 1 tablespoon fish sauce, sugar, seasoning powder, MSG.

How to choose fresh duck meat

Round breast, thick neck skin and belly skin are fresh ducks. The two wings can cross each other, the meat has no strange smell.

If you buy pre-cooked duck, choose one with a light yellow, smooth skin, without many spots or bruises. Avoid ducks that have been pumped with water, press to see if the meat is mushy and the thighs and breasts are not firm.

How to make braised duck with ginger

Prepare duck meat

Use coarse salt, white wine, and minced ginger to knead the duck meat for 2 minutes to clean and remove odor. Drain, chop the duck meat into bite-sized pieces.

Ingredients needed to prepare braised duck with ginger.

Pluck the duck feathers and remove any excess flesh from the neck. Wash and shred the ginger. Chop the chili. Peel and mince the onion and garlic.

Marinate duck meat

Marinate the duck with 1 teaspoon of sugar, seasoning powder, 1/2 teaspoon of MSG, minced shallots and garlic and all the shredded ginger. Mix well and let the duck rest for about 5 minutes to let the meat absorb the spices.

Make caramel and stir-fry meat

Heat two tablespoons of sugar in a pan until light brown, then add the remaining half of the chopped shallots and garlic.

Braised duck with ginger is rich in flavor, bringing the fragrant smell of ginger to the family meal.

Continue stirring until the onions and garlic are fragrant and golden brown, then add the duck meat, chili and ginger. Stir-fry until cooked.

Braised duck with ginger

Add 200ml of water to the pan and cook for another 5 minutes. After 5 minutes, add 1 tablespoon of fish sauce to bring out the flavor and cook for another 5 minutes. Then, season to taste and turn off the heat.

Source: https://giadinh.suckhoedoisong.vn/tuyet-chieu-lam-vit-kho-gung-khong-bi-hoi-mem-thom-hap-dan-172250329153744495.htm