Duck Braised with Salted Lemon

Method

1. 1 Rub salt and ginger onto the chopped duck pieces, then rinse and fry skin-down for 8 minutes to render out the fat.
2. 2 Mash the salted lemons, remove all the seeds, and cut the peel into thin strips.
3. 3 Removing the seeds from the pickled lime is mandatory; leaving them in will make the whole pot of stew bitter.
4. 4 Caramelize the sugar, then coat the duck in the caramel and pour in water along with lime juice and salt.
5. 5 Simmer over low heat for 45 minutes with half a salted lemon peel.
6. 6 Add the remaining salted lemon peel during the last 8 minutes, then simmer until reduced and sprinkle with pepper, chili, and green onions.

With an appliance

• Pressure cooker 55 min

  Replace step 5: maintain high pressure for 15 minutes, then release the pressure naturally, then open the lid and boil for 10 minutes until the liquid evaporates.