This video features Chef Wang Gang demonstrating how to prepare a "Zijiang Braised Muscovy Duck," a home-style Chinese dish. The recipe emphasizes using an older muscovy duck for richer flavor and chewier texture. Key ingredients include a variety of pickled and fresh chilies, solo garlic, and notably, young ginger (zijiang) added in two stages for maximum aroma. The cooking process involves initial stir-frying of the duck with Sichuan peppercorns, followed by braising in a flavorful sauce with multiple seasonings and a final high-heat stir-fry with the remaining fresh ingredients to finish. The chef also provides technical tips regarding duck preparation and the strategic use of zijiang.
Summarizing "Zijiang Braised Muscovy Duck" with Chef Wang Gang
0:04 Duck Preparation: Use half of a freshly slaughtered muscovy duck, chopped into small, even pieces. For best results, use a duck over 10 months old for richer flavor and chewier texture.
0:16 Ingredient Mise en Place: Prepare chopped ginger grains, solo garlic grains, pickled red chili grains, shredded pickled ginger, fresh xiaomila chilies (optional), luosijiao peppers, crushed solo garlic, green garlic leaf sections, and young ginger (zijiang) cut into slices.
1:04 Initial Sauté & Aromatics: Heat the wok with rapeseed oil and pork lard. Once hot (60%), add Sichuan green peppercorns, then the duck pieces. Stir-fry for 3 minutes to evaporate moisture and enhance aroma, adding chopped garlic grains halfway through.
1:51 Building the Flavor Base: Stir-fry red oil Doubangjiang until fragrant, then deglaze with strong liquor. Add pickled chili, shredded pickled ginger, and half of the zijiang slices, stir-frying until aromatic.
2:20 Braising Process: Add water to just cover the duck, bring to a boil, then season with salt, a small amount of sugar, dark soy sauce for color, and aromatic vinegar. Simmer over medium heat for 20 minutes.
2:48 Final Seasoning & Fresh Additions: At the 17-minute mark of simmering, add MSG, chicken essence, and white pepper powder. Continue simmering to reduce the sauce, then add the remaining zijiang slices, fresh chilies, green garlic leaf, and crushed garlic.
3:23 Finishing Touch: Stir-fry over high heat until all added ingredients are just cooked through, then plate.
3:40 Key Takeaway - Duck Choice & Texture: Muscovy ducks yield firmer, more fragrant meat. For those with dental issues, the duck can be pressure-cooked for 10 minutes before sauce reduction.
3:48 Key Takeaway - Zijiang Application: Young ginger (zijiang) should be added in two stages – once during the initial braising and again at the end – to maximize its fresh ginger flavor.