Duck braised in rice vodka

1 serving


finely chop or crush the ginger. finely chop the leeks and rub with the crushed ginger. grate the prepared duck inside and outside with salt, lubricate with soy sauce and leave to soak for 30 minutes. in a wok or frying pan, heat 0. 5 cups of vegetable oil and fry the duck on all sides until golden. remove and let the oil drain. put a wooden grill (1-2 cm high) on the bottom of a large saucepan, lay the duck belly down, add ginger and leek paste, ground pepper, sugar, pour in rice vodka and so much water that the liquid completely covers the bird. bring to a boil over a high heat, remove the foam, reduce the heat and simmer the bird for about 3 hours. take out the duck. strain the liquid in which she was preparing. dilute corn starch in a small amount of water, pour into the strained broth and warm over low heat until the starch taste disappears. place the bird on the heated dish with the belly upstairs, pour over the thickened broth and serve.