Wednesday, 3 June 2009
Red Rice Wine Yeast Unique Duck Fookchow-style 福州红糟鸭
1 whitish skin duck (approx 2 kg, discard head & feet, halved the bird)
1 tbsp red rice wine yeast (read tips)
1 stalk spring onion (cut into sections)
5 slices old ginger
2 tbsps white granulated sugar
1 tsp salt
500ml water (2 standard cups)
Marinade: (mixed together)
2-3 tbsps red rice wine yeast (read tips)
1 egg (beaten)
1 tbsp minced garlic
1 tsp salt
¼ tsp MSG
1 tbsp red rice wine
2 tbsps oyster sauce
1 tsp white granulated sugar
2-3 tbsps tapioca flour
Some Chinese coriander
Some spring onions
1. Heat a wok with three tablespoons of oil. Sauté ginger slices, spring onions. Add in red rice wine yeast, sugar, salt. Place in duck halves and toss with the fried ingredients meanwhile, add in water and bring to a gentle boil. Cover wok and braise contents for 30 minutes until gravy is reduced. Uncover once in a while to stir contents and prevent them from getting burnt.
2. Turn off heat, pour no.(1) into a casserole or soup plate. Steam for one hour. Cool duck then debone. Soak up oil from gravy with some servittes, retain gravy.
3. Coat no.(2) with marinade. Leave aside for half hour to one hour. Deep-fry boneless duck in oil until skin turns crispy. Remove duck.
4. Chop no.(3) into pieces. Drench gravy of no.(2) on top. Garnish, serve hot.
Tips: Red rice wine yeast is the residue obtained after filtering red rice wine. Suitable for cooking meat, poultry or mee-suah dishes. You can buy filtered wine yeast and red rice wine from Fookchow shops, stalls or eateries in Peninsular Malaysia.
Note: This is a delicious Fookchow dish, well-received in Sibu. It has attained status of being a festive item.
1. 镬里热油3汤匙，炒香姜片及青葱，加入红糟、糖及盐，放入鸭块拌炒翻动，注入清水煮 滚，加盖焖煮半小时至汁浓稠，间中不时开盖翻炒一下以免粘底。
2. 熄火，将（1）移入盆内大火蒸一小时，待凉取骨，将浮在酱汁表面的肥油以吸油纸吸掉， 保留酱汁，待用。