Duck Braised with Pickled Young Ginger

Method

1. 1 Slice young ginger thinly, then toss with salt for 20 minutes and squeeze out the excess water.
2. 2 Soak ginger slices in a vinegar and sugar mixture for 40 minutes to make pickled ginger.
3. 3 Young ginger is essential for making pickles; old ginger slices are tough, fibrous, and too spicy to eat.
4. 4 Rub salt and ginger onto the chopped duck pieces, then rinse and fry skin-down for 8 minutes.
5. 5 Caramelize the sugar, then simmer the duck over low heat for 45 minutes with just enough water to cover it.
6. 6 Add the pickled cucumber and a little of the soaking liquid during the last 10 minutes, then simmer until reduced and sprinkle with chili and green onions.

With an appliance

• Pressure cooker 55 min

  Replace step 5: high-pressure storage for 15 minutes, then release the pressure naturally; add the pickled ginger after opening the lid.