Lemon Duck 柠檬鸭

Overview

Chinese Name: 柠檬鸭
English Name: Lemon duck
Category: Guangxi Cuisine桂菜
Main Ingredients: Duck; Lemon

Lemon duck柠檬鸭 is a special dish in Wuming, Nanning, Guangxi. And it belongs to Guangxi cuisine桂菜 and is one of the top ten classic dishes in Guangxi.

Wuming lemon duck武鸣柠檬鸭, also known as peak lemon duck高峰柠檬鸭, originated in Wuming District, Nanning. Lemon duck first appeared in the early 1980s. There is a small shop beside the Jiepai界牌 on Yongwu road邕武路 in Nanning, which provides dishes for drivers all year round. After continuous development, this famous dish came into being.

The finished lemon duck looks golden and attractive with oil juice, and the lemon and duck meat smell delicious. Duck meat with lemon and sour pepper is suitable for a sour and spicy taste, fragrant but not greasy. It is an appetizer. And the duck is crispy, with a special aroma of lemon.

The sour and spicy flavor of lemon duck is not just the credit of lemon. In fact, sour pepper, sour mustard head, sour ginger, mashed garlic and so on should be added when frying. Before coming out of the pot, add salted lemon and perilla, and the salted lemon can only be put in after being seeded, otherwise, it will become bitter after cooking for a long time, and the fragrance will be lost.

In 2017, the Gaofeng lemon duck was listed in the seventh batch of representative projects of intangible cultural heritage in Nanning.
In September 2018, it was rated as one of the top ten classic dishes in Guangxi as “Chinese cuisine”.

How to make Lemon duck?

Ingredients：

1 / 4 duck
Three pickled lemons
A sour plum
Three sour peppers
Half a piece of sour ginger
Two spoonfuls of sugar
A little soy sauce
A little ginger
A little garlic
A small amount of cooking wine
A small amount of peanut oil

Instruction:

Step 1, Boil a pot of boiling water. After the water boils, put the cut duck meat in and remove the duck blood.
Step 2, Blanch for about 1 minute, turn the duck into three or four mature, then take it out, and rinse it with cold water.
Step 3, Open the fire and heat the pot. After the pot is hot, pour a small amount of oil and put ginger and garlic in it to explode.
Step 4, After the flavor comes out, put the duck in the pot and fry until fragrant.
Step 5, Stir fry until the duck turns a little brown. Pour a large bowl of rice wine to completely remove the fishy smell of the duck. Cover the lid, simmer over low heat for 20 minutes, and simmer the duck oil out.
Step 6, The Golden Duck oil runs out. If there is too much oil, you can pour it out and leave a thin layer of oil at the bottom of the pot, but you can’t have any oil at all, otherwise, it won’t taste good.
Step 7, Take more than 3 kg of duck as an example and put 30g of sugar to color the duck.
Step 8, Add a little salt and some hot water. If you have bone soup at home, you can stew it with bone soup. It tastes more delicious. But never use cold water. Because cold water will shrink the duck and make it taste bad.
Step 9, Continue to simmer for 15 minutes, then put a little oyster sauce, pour in sour Chinese onion, pepper and sour ginger, and stir fry for one minute. The sour material cannot be put too early, otherwise, it will not only taste bad, but also cook rotten, and the taste is not good.
Step 10, Before coming out of the pot, mix the sour lemon and sour plum sauce in a ratio of 1:1, pour it into the pot and stir well. The lemon duck can come out of the pot.