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Marinade-brewed duck
1 serving
wash the duck and briefly lower it into boiling water. let the water drain. grate the duck with salt from the inside. wash the leeks and cut diagonally into 5cm pieces, peel the ginger and cut into very thin plates. fold the duck together with the other ingredients into a large saucepan and pour with water so that the duck is completely covered. bring to a boil, reduce the heat and cook for 1 hour with the lid closed. remove the duck, allow to drain the stock and refrigerate. cut the duck into portions, put on a dish in the form of a whole carcass and serve as a snack with plum or apricot sauce (see "sauces").
wash the duck and briefly lower it into boiling water. let the water drain. grate the duck with salt from the inside. wash the leeks and cut diagonally into 5cm pieces, peel the ginger and cut into very thin plates. fold the duck together with the other ingredients into a large saucepan and pour with water so that the duck is completely covered. bring to a boil, reduce the heat and cook for 1 hour with the lid closed. remove the duck, allow to drain the stock and refrigerate. cut the duck into portions, put on a dish in the form of a whole carcass and serve as a snack with plum or apricot sauce (see "sauces").
duck - 1 pc., leek - 4 pcs., ginger root - 5 cm, soy sauce - 125 ml, rice wine - 125 ml, or sherry - 125 ml, salt - 2 tsp, sugar - 2 tbsp. spoons, black pepper - 2 tsp, anise - 3 pcs., cinnamon to taste
