👨‍🍳 作り方

1. 1

   Blanch the duck pieces in boiling water for 5 minutes to remove impurities. Drain and rinse.

   💡 プロのコツ: This step helps to create a cleaner broth.
2. 2

   In a large pot or Dutch oven, combine soy sauce, Shaoxing wine, rock sugar, water, garlic, ginger, star anise, cinnamon stick, bay leaves, and white peppercorns.

3. 3

   Add the blanched duck pieces to the pot, ensuring they are mostly submerged in the braising liquid. If needed, add more water to cover.

   💡 プロのコツ: Ensure the duck is well-covered by the liquid for even cooking.
4. 4

   Bring the liquid to a boil, then reduce the heat to low, cover, and simmer for 1 hour and 30 minutes, or until the duck is tender.

   💡 プロのコツ: Stir occasionally to prevent sticking and ensure even braising.
5. 5

   Once tender, remove the duck pieces from the braising liquid. You can strain the liquid and reduce it slightly to create a sauce, or serve as is.

   💡 プロのコツ: The braising liquid can be used as a sauce for rice or noodles.
6. 6

   Serve the braised duck hot, drizzled with some of the braising liquid.