Braised Whole Duck (2013-08-19)
Bought the WMF steamer primarily to cook braised ducks and chickens, was not disappointed. The size, depth and shape of the pot is exactly what I was looking for and it serves the purpose very well.
There's no technique or specific ingredients to follow in this "recipe". But you do need patience to make it work.
First you blanch a duck in water with some sliced ginger and green
onion for a few minutes and set aside. Then you boil a packet of
braising pouch with ginger and onion for half an hour or so.
Now add some light and dark soy sauce and sugar in the stock, put
the duck back and simmer over low heat. Make a quarter turn every
20 minutes for an hour and a half.
Cover the pot, let the duck cool completely. Stick the pot in
the fridge and let the duck soak in the stock overnight.
Next day, enjoy the very tender and flavorful meat.
P.S. If you can't get the braising pouch, just use some star anise, cinnamon, and cloves.
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