Braised Whole Duck (2013-08-19)
The 2.3-kg duck fits perfectly in it
The braising pouch is the main seasoning for this dish. I tie the duck for easy turning
After blanching the duck, I re-use the ginger and spring onion to cook the stock
The pot is prone to spitting, a toothpick solves the problem
After the stock is done, add soy sauces and sugar
then the duck
Quarter turn every 15 -20 minutes
I can't tell you how delicious this is
FRIGGIN' TENDER AND MOIST
The gelatinous duck stock is gold!
It's reduced to make gravy for the duck
Yummy!
Used the stock to make ox tail noodles
Just the right size for a 2.2-kg chicken
Soy chicken (light and dark soy, chicken stock, rock sugar, ginger, spring onion, star anise) Cook it much the same way as braised duck
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