Duck Braised with Vegetables

Method

1. 1 Rub salt, crushed ginger, and rice wine onto the chopped duck pieces, then rinse them to remove any unpleasant odor.
2. 2 Fry the duck pieces skin-side down in a dry pan for 8 minutes to allow the fat under the skin to render out.
3. 3 Drain off the rendered duck fat, leaving only the fat so that the stew pot is covered with a thick layer of oil.
4. 4 Caramelize the sugar, then coat the duck in the colored sauce and pour in enough water to cover it.
5. 5 Simmer over low heat for 45 minutes to tenderize the duck meat and allow it to absorb the flavors.
6. 6 Add the carrot and potato cubes during the last 18 minutes, then simmer until reduced and sprinkle with chili and green onions.

With an appliance

• Pressure cooker 55 min

  Replace step 5: high-pressure cooking for 15 minutes, then release the pressure naturally; add vegetables after opening the lid and cook for 12 minutes.