Jiangsu cuisine, known for its delicate flavors and exquisite presentation, offers a variety of dishes that capture the essence of regional ingredients and cooking techniques. One standout dish is the “ThreePiece Duck,” a harmonious blend of flavors that reflects the culinary traditions of the Jiangsu province.
Ingredients Requirement:
1. Duck: 1 whole duck, preferably a fatty type for richness in flavor.
2. Soy Sauce: 100ml, for marinating and braising, adding depth to the dish.
3. Shaoxing Wine: 50ml, to infuse the duck with a subtle aroma.
4. Ginger: A small piece, sliced, to enhance the fragrance of the dish.
5. Spring Onions: 23, chopped, to bring a fresh, crisp element.
6. Star Anise: 23 pieces, offering a hint of warmth and sweetness.
7. Brown Sugar: 1 tablespoon, balancing the savory elements with a touch of sweetness.
8. Water: As needed, to braise the duck evenly.
Preparation:
1. Prepare the Duck: Clean the duck thoroughly, removing any excess fat and innards. Pat it dry and score the skin lightly to allow the marinade to penetrate.
2. Marinate: In a bowl, mix soy sauce, Shaoxing wine, sliced ginger, and brown sugar. Rub this mixture all over the duck, ensuring it seeps into the scored skin. Let it marinate for at least 1 hour, or overnight for a deeper flavor.
3. Braise: In a pot, sauté chopped spring onions and star anise until fragrant. Add the marinated duck, skinside down, and sear until golden brown. Pour in enough water to cover half the duck, cover the pot, and let it simmer over low heat for about 11.5 hours until tender.
4. Serve: Once cooked, remove the duck from the pot and let it rest before slicing. Serve with the reduced braising liquid drizzled over the top, garnished with fresh spring onions.
Enjoy the succulent, aromatic flavors of Jiangsu’s ThreePiece Duck, a dish that beautifully represents the region’s culinary heritage.