If you are looking for duck with plums recipe or duck leg recipes, then you are at right place.
Today i want to show you guys how to make braised duck legs with sour plum sauce, other than the cantonese roast duck, this is my second favorite duck recipe. it’s not only has the sour and sweet taste from the pickle prom
but with all other ingredients, it is really delicious and i highly recommend it, you should try to make this at home.
Duck isn’t the kind of meat you see everywhere, in cooking and gastronomy, duck or duckling is the meat of several species of bird in the family Anatidae, found in both fresh and salt water. Duck is eaten in many cuisines around the world. It is a high-fat, high-protein meat rich in iron. Duckling nominally comes from a juvenile animal, but may be simply a menu name.
One species of freshwater duck, the mallard, has been domesticated and is a common livestock bird in many cultures. The Pekin duck is another livestock breed of importance, particularly in North America. Magret refers specifically to the breast of a mulard or Muscovy (or Barbary) duck that has been force fed to produce foie gras.
== Duck meat ==
Duck is particularly predominant in the Chinese cuisine—a popular dish is Peking duck, which is made from the Pekin duck. Duck meat is commonly eaten with scallions, cucumbers and hoisin sauce wrapped in a small spring pancake made of flour and water or a soft, risen bun known as gua bao. In Cantonese cuisine, the roasted duck or siu aap (燒鴨) is produced by Siu mei BBQ shops; siu app is offered whole or in halves, and commonly as part of take-out with steamed white rice and vegetables.
But if you haven’t experienced duck for yourself, you don’t know what you’re missing out on. It’s deliciously rich and fatty, succulent, and juicy.
Braised Duck Legs with Plum Sauce is a classic Cantonese dishes that you will never get tired of eating, and it’s very simple to make at home.
Braised Duck Legs with Plum Sauce Recipe
Prepare 2 duck legs, soak them in water, and dry the surface with kitchen paper.
Preheat the wok, put a little oil and salt, fry the skin of the duck legs until golden brown.
Add shallots, ginger slices and garlic slices, saute until fragrant.
Pour water into the pot, pour in one spoon of dark soy sauce, two spoons of light soy sauce, two spoons of yellow rock sugar, two spoons of vinegar, two spoons of cooking wine, three spoons of plum sauce , simmer the duck leg for 20 minutes on medium and low heat, then turn over and simmer for 20 minutes. It is normal that the color is not dark during this process, don’t worry.
When the sauce is dried on high heat, there will be large bubbles in the pot. This time is the key to coloring. Use a spoon to pour the sauce on the duck legs continuously to help the coloring. Don’t let the soup dry out completely.
Put duck legs on a pan, pour the remaining soup on the duck legs.
After the duck legs have cooled, cut them into large pieces.
Summer is coming, and the appetite is also poor. A sweet and sour plum duck, accompanied by refreshing and appetizing sour plum, is the most suitable for hot summer.
Tips for Braised Duck Legs with Plum Sauce
1. This dish is already salty, so there is no need to add salt.
2.Duck legs can also be replaced with half a duck or a whole duck. The method is similar, but the pot needs to be large, the seasoning should be increased appropriately, and the simmering time should be lengthened appropriately.
Can you eat duck leg medium-rare?
While the USDA recommends cooking duck to a safe minimum internal temperature of 165° F (74° C) to avoid the potential risk of salmonella poisoning, restaurants often serve duck medium-rare. Since duck has dark meat and tight muscle fibers, these muscles are often cooked much like beef for tender results.
Why is duck such a popular meat in China?
Because it taste fucking amazing. Its cheap only 10 RMB for duck and rice. Its good, crispy, high calories and cheap. Its not my favorite chinese food but it ranks pretty high. This is question is pretty damn obvious its good. Its like asking why people in New Orleans and Houston are so big. The food is damn near the best in America. Why wouldn’t anyone like roast duck.
It was reported in 2016 that the people of Nanjing (one of Chinese city)annually eat over 100 million ducks.
Why is duck meat so good?
Flavor. Duck has a strong flavor, closer to red meat than chicken, for example. It is also fattier and, if cooked the right way, it has a delicious taste that’s tender, moist, and fatty—the perfect protein combination for meat lovers. Ducks’ skin is a lot thicker and fattier than turkey or chicken.
Is duck leg supposed to be pink?
“Duck should be served pink for the same reasons that red meat should. It’s more succulent and tasty. Duck is a red meat – not white like poultry,” chef Ben Tish of the Salt Yard Group said. “If you’re cooking a whole duck then a temperature prove is useful.