1.Angelica Duck

食譜:當歸鴨

Ingredients:

1 Muscovy Duck

A bottle of Rice Wine

5 slices of Ginger

4 litres of Water

 

Medicinal Ingredients:

Chinese wolfberry

Guizhi

3 Star Anise

2 Angelica

2 Chuanxiong

A piece of Rehmannia Root

 

Seasoning:

1 teaspoon of Chicken  Seasoning Powder

 

Directions:

Step 1. Chop the duck into small pieces. Next, blanch them in boiling water for 2 to 3 minutes. Set them aside for later.

 

Step 2. Pour the water into deep pot. Then, add all the herbs, rice wine and ginger slices in.

 

Step 3. Cover the pot and let the ingredients simmer for about 30 minutes. After the medicinal ingredients are fully cooked, turn off the heat and set them aside for later.

 

Step 4. Place the duck meat into the medicinal soup.

 

Step 5. Cook the duck on low heat for about 1 hour. After that, switch off the heat and add chicken seasoning powder. The dish is now ready to be served.

 

2.Taro Duck Pot

食譜:芋頭鴨煲

Ingredients:

Half a Duck

Taro

20 g of Minced Ginger

600 ml of Water

 

Seasoning:

1 teaspoon of Salt

100 ml of Coconut Milk

 

Directions:

Step 1. Chop the duck into small pieces. Then, blanch the pieces in boiling water for 2 minutes and remove them for use.

 

Step 2. Peel the taro. Then, wash the taro before cutting it into pieces with a hob.

 

Step 3. Heat up some oil in a pan and fry the taro on a low heat for about 5 minutes until the surface turns crispy. Next, remove them from the pan and set aside for later.

 

Step 4. Heat up an appropriate amount of salad oil in a pan. Next, sauté the duck meat with some ginger slices over medium heat.

 

Step 5. Mixed the fried taro and fried duck together in a bowl of water with the listed seasoning.

 

Step 6. Place the bowl of duck into a multi-cooker and switch the cooker on. When it is done cooking, remove the ginger and oil from duck soup. After that, the dish is ready to be served.

 

3.Beer Duck Pot

食譜:啤酒鴨鍋

Ingredients:

A quarter of a duck

2 pieces of Konjac

5 pieces of Fried Tofu Skin

20 ml of Salad Oil

10 g of Minced Ginger

10 g of Minced Garlic

4 Dried Chilies

500 ml of Beer

5 g of Cinnamon

5 g of Star Anise

1 Garlic

2 liters of Stock

 

Seasoning:

2 teaspoons of Spicy Bean Paste

1 teaspoon of Caster Sugar

1/4 teaspoon of Salt

1/4 teaspoon of Chicken Seasoning Powder

 

Directions:

Step 1. Wash the duck and chop into pieces; Cut konjac into long strips; Slice garlic sprouts; Cut the dried chili into sections; Soak the tofu skin in cold water until they are soft. Set them aside for later

 

Step 2. Blanch the duck into boiling water to remove impurities. Then wash it with cold water and set aside for later.

 

Step 3. Heat up an appropriate amount of salad oil in a hot pan. Next, add minced ginger and garlic into the pan and stir-fry until they are fragrant. Then, add dried chili and spicy bean paste in, then stir-fry well.

 

Step 4. Add the duck into the pan and stir fry for about 2 minutes on medium heat. Then, add beer and stock. Bring the soup to a boil.

 

Step 5. When the soup boils, switch to low heat and add cinnamon, star anise, sugar, salt and chicken seasoning powder. Next, cover the pan with a lid and let it simmer for about 20 minutes.

 

Step 6. Add the konjac strips and the tofu skin into the fragrant soup. Mix well and let the soup simmer for about 10 minutes. After that, transfer the soup into a bowl and it is ready to be served.

 

 

 

4.Ginger Duck

食譜:薑母鴨(6)

Ingredients:

1.2 Kg of Duck

200 g of Old Ginger

3 tablespoon of Black Sesame Oil

3 Liters of Water

 

Seasoning:

300 ml of Rice Wine

A pinch of Salt

1 teaspoon of Chicken Seasoning Powder

 

Directions:

Step 1. Wash the duck and set it aside for later.

 

Step 2. Wash the old ginger and set aside.

 

Step 3. Heat up some black sesame oil in a pot. Then. add ginger and sauté it until it is slightly charred.

 

Step 4. Add the duck into the pan and stir-fry over high heat until the colour changes. Then, add the rice wine and sauté the dish until it turns fragrant.

 

Step 5. Next, add water into the pot and bring it to a boil. Then, cook the dish on low heat for about 60 minutes.

 

Step 6.  Finally, add salt and chicken seasoning powder. Mix well and the dish is ready to be served.

 

5.Duck Soup with Winter Melon and Barley

食譜:冬瓜薏米燉鴨湯

Ingredients:

Half a Duck

300g of Winter Melon

1 tablespoon of Barley

50 g of Old Ginger

800 ml of Water

 

Seasoning:

1 teaspoon of Salt

 

Directions:

Step 1. Chop the duck into small pieces. Then, blanch them in boiling water for 2 minutes and set them for later use.

 

Step 2. Wash the barley. Then, soak in clean water for 1 hour. After that, drain the water and set aside for later use.

 

Step 3. Peel and slice old ginger. Set it aside for later use.

 

Step 4. Put all the ingredients into a slow cooker with water and the seasoning. Next, leave the dish to cook.

 

Step 5. When the cooker is done, remove the ginger slices and oil from the soup surface. The dish is now ready to be served.

 

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