Abstract:

This video tutorial by Chef Wang Gang demonstrates how to prepare "Zijiang Braised Muscovy Duck," a home-style Chinese dish. The recipe begins with the preparation of aged muscovy duck and a variety of aromatic ingredients, including ginger (both fresh and pickled), garlic, and various chilies. The cooking process involves an initial stir-fry of the duck pieces with Sichuan peppercorns, followed by deglazing with liquor, the addition of Doubangjiang, pickled ingredients, and young ginger. The dish is then braised with water for 20 minutes, with seasonings added in two stages for optimal flavor. The video concludes with the final addition of fresh ginger, chilies, and green garlic, stir-fried briefly to maintain their freshness and aroma, resulting in a savory and appetizing duck dish. Technical tips are provided regarding duck selection and the strategic two-stage addition of young ginger.

Zijiang Braised Muscovy Duck: A Home-Style Culinary Guide

• 0:00 Introduction: Chef Wang Gang introduces the home-style dish: Zijiang Braised Muscovy Duck.
• 0:04 Duck Preparation: Half of a freshly slaughtered muscovy duck is chopped into small, even pieces.
  • Key Detail: It's recommended to use muscovy duck over 10 months old for richer flavor and chewier texture.
• 0:16 Ingredient Preparation: Various aromatics are prepared:
  • 0:19 Small grains of ginger.
  • 0:23 50g of solo garlic grains.
  • 0:27 30g of pickled red chili grains.
  • 0:31 30g of shredded pickled ginger.
  • 0:38 Fresh xiaomila chilies (optional for spice).
  • 0:44 Luosijiao peppers and crushed solo garlic cloves.
  • 0:54 Green garlic leaf sections.
  • 1:00 200g of zijiang (young ginger) cut into sections and slices.
• 1:06 Cooking Process - Initial Sauté: The wok is heated, then 80g rapeseed oil and 100g pork lard are added.
  • 1:20 Sichuan green peppercorns are added when the oil is 60% hot.
  • 1:29 Duck pieces are added and stir-fried for 3 minutes to evaporate moisture and enhance aroma.
  • 1:36 Chopped garlic grains are added halfway through the stir-frying.
• 1:51 Flavor Building: 20g of red oil Doubangjiang is added and stir-fried until fragrant.
  • 1:59 15g of strong liquor is added along the wok's edge for deglazing and aroma.
  • 2:07 Chopped pickled chili, shredded pickled ginger, and half of the zijiang slices are added.
• 2:20 Braising: Water is added to just cover the duck and brought to a boil.
  • 2:29 Seasoning (First Stage): 1 spoon of salt, a small amount of sugar, a dash of dark soy sauce for color, and some aromatic vinegar are added.
  • 2:45 Simmering: The dish is simmered over medium heat for 20 minutes.
• 2:48 Seasoning (Second Stage): At the 17-minute mark, 3g each of MSG and chicken essence, and a little white pepper powder are added.
• 2:58 Sauce Reduction & Final Additions: The sauce is simmered to reduce.
  • 3:03 The remaining zijiang slices are added.
  • 3:11 The chili, green garlic leaf, and crushed garlic are added.
  • 3:23 Stir-fried over high heat until just cooked through, then plated.
• 3:38 Technical Summary:
  • 3:40 Duck Choice: Muscovy ducks are firmer and more fragrant; for softer meat, pressure cook for 10 minutes beforehand.
  • 3:48 Zijiang (Young Ginger) Technique: Add zijiang in two stages (during braising and at the end) to maximize its fresh ginger flavor.