Lemon Duck
A classic Guangxi dish, sour and spicy with tender duck, the aroma of pickled lemon and pickled chili awakens your appetite.
Ingredients
13 items- duck 500g
- pickled lemon 2
- pickled chili 5
- pickled scallion heads 10
- ginger 1 piece
- garlic 3 cloves
- cooking wine 1 tbsp
- light soy sauce 2 tbsp
- dark soy sauce 1 tsp
- white sugar 1 tsp
- salt to taste
- cooking oil 2 tbsp
- water as needed
Nutrition
Steps （8 steps）
Cut duck into 3cm pieces, place in a pot with cold water, ginger slices and cooking wine. Bring to a boil over high heat, cook for 2 minutes, skim off foam, then drain.
Remove seeds from pickled lemons and chop; slice pickled chilies into rings; slice pickled scallion heads; mince ginger and garlic. Set aside separately.
Heat oil in a wok over medium heat. Stir-fry minced ginger and garlic for 30 seconds until fragrant, then add pickled chili rings and fry until spicy.
Increase to high heat, add duck pieces and stir-fry quickly until lightly golden, about 2 minutes. Add light soy sauce, dark soy sauce and sugar, stir well to coat.
Pour in enough water to reach halfway up the duck. Bring to a boil, then reduce to low heat, cover and simmer for 15 minutes until the duck is tender enough to be pierced with chopsticks.
Uncover, turn to high heat, add chopped pickled lemon and sliced pickled scallion heads, stir-fry quickly for 1 minute to blend the flavors.
Taste and add salt if needed. Continue stir-frying over high heat until the sauce thickens and coats the duck, about 2 minutes. Turn off heat.
Transfer the duck to a plate. Garnish with chopped scallions or cilantro if desired. Serve hot for best flavor.
Tips
Remove seeds from pickled lemons to avoid bitterness; adjust simmering time based on duck tenderness; stir constantly during sauce reduction to prevent sticking.
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