Description
It all started with the fact that once in the net I came across a "strange" verse poet Ivan the Wanderer 2 the licking cranberry Sauce With subtle toasty brown Duck Szechuan, You close your eyes, Moaning from pleasure... No, cook is not being a Duck because you came up with And allowed myself to lick cranberry Sauce and warm toasted skin...
Ingredients
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Duck
1 piece
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Ginger
1 piece
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Soy sauce
0.5 l
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Broth
0.5 l
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Sherry
100 ml
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Anis
3 piece
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Cinnamon
1 piece
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Sugar
1 tsp
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Jam apricot
100 g
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Vinegar
1 tsp
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Tomato sauce
1 tsp
Cooking
1. The first thing we need to do is pick up the tweezers to make the skin perfect. Wild ducks are very many stumps, so 20 minutes, this step will be taken. The crust at the Sichuan duck is all, so I'll try!
2. Now cut it into 4 pieces and fry on strong fire. Authentic to do it on peanut oil, but ordinary duck fat handled that really well.
3. While the duck is fried until dark brown on all sides in a large pot we mix all the ingredients for the marinade and bring it to boil. 4. We lower our duck, once again bring it to a boil, diminish the heat and cook for 1 – 1.5 h hours. Here's the duck we pull out
5. And we only get the sauce. Whisk jam with vinegar and spicy tomato sauce. 6. That's all, cut beautifully, so that each piece was a piece of sandpaper, and served! Highlight: Green onion cilantro and a bit of sugar, amazing!
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