Sweet and Spicy Flavor Sauce Duck Recipe and Processing Production Process

Pickled Duck – Spice Recipe: 30g Star Anise, 20g Sichuan Peppercorns, 10g White Benzoin, 10g Ginger, 5g Cassia Bark, 5g Bay Leaf.

Pickled Ingredient Recipe: 500g Rice Wine, 300g Green Onion, 300g Ginger Slices, 500g Salt, 200g Cilantro, 200g Chinese Basil, 200g Onion.

Pickling Method

1Making the Pickling Broth

Place the spiced ingredients in a muslin bag and put them in a pot, add 30 catties of water, bring to a boil over high heat, reduce the heat and simmer for 1 hour before turning off the heat and letting it cool, pour it into a ceramic jar, add the pickled ingredients, ready for use.

2Place 5 ducklings of Cherry Valley, after thawing, soak in water to remove blood water, rinse clean, drain off the water, place into pickling broth, pickle in summer for 12 hours, in winter for 24 hours, ready for use.

Spice Recipe for Making Soy Sauce Duck: 100g Dried Chili Peppers, 50g Sichuan Peppercorns, 30g Star Anise, 20g Ginger, 20g White Benzoin, 10g Bay Leaf.

Excluding chili peppers, other spices are packaged in a muslin bag.

Soy Sauce Duck Making Method

1Clean the pickled white duck, ready for use.

2Add 35 catties of water to the pot, add the spice ingredients, bring to a boil over high heat, reduce the heat and simmer for 1 hour, then add all the ingredients, add the duck, boil until fully cooked for about 60 minutes over low heat, remove it.

3In a separate wok, add 5 catties of old broth from the soy sauce duck, add appropriate amount of white sugar, boil over high heat to gradually thicken, turn off the heat, use a brush to evenly coat the soy sauce duck with a layer.

Note: After trying it, you can adjust the ratio of chili peppers and white sugar according to the region or personal taste.