Photograph of the finished Guangxi lemon duck

China · Vịt xào chanh muối Quảng Tây

Guangxi lemon duck

1 hr Hands-on time + 20 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Duck Duck 4.4 lb
  • Photograph of Salted lemons Salted lemons 8
  • Photograph of Ginger Ginger 5.6 oz
  • Photograph of Chilli Chilli 16
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Sugar Sugar 1.7 oz
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Vodka Vodka ½ cup
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Cut the duck into 3 cm pieces, blanch in boiling water for 2 minutes, and pat dry.
  2. 2 Fry the duck pieces in a dry pan until all the fat under the skin has rendered out.
  3. 3 Frying until the fat is rendered out beforehand is a way to prevent the dish from being greasy and the skin from becoming soggy.
  4. 4 Finely chop the peel of the preserved lemons and reserve the brine in a jar.
  5. 5 Sauté the duck with ginger, garlic, and chili peppers, then add chopped lime, salt, and the marinade.
  6. 6 Pour in the wine and soy sauce, then stir-fry for 20 minutes until the liquid evaporates, allowing the duck to absorb the sour and salty flavors.
Start cooking