Guangxi lemon duck

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.