Hakka Sweet and Sour Duck
ID: 9acd5a82...
A classic Hakka-style dish. Fresh duck is dry-fried to render out excess fat, then seasoned with plum sauce, rice vinegar, and rock sugar. The result is a perfect balance of sweet and sour flavors with tender, flavorful meat—an excellent appetizing home-style dish.
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🍳 Cooking Flow
Clean the duck, remove internal organs and the tail, then chop into uniform small pieces. Slice the ginger; prepare pickled shallots, pickled ginger, and garlic sprouts. → Stir-fry the duck in a pan over medium-high heat to render out moisture and excess fat. Once lightly charred, remove the duck and discard the rendered fat. → Reheat the pan with a little oil, aromatically sauté the ginger slices, then add the duck. Stir-fry with oyster sauce and light soy sauce, then drizzle in rice wine and hot water. → Once boiling, add plum sauce, salt, chicken powder, white pepper, rock sugar, rice vinegar, and dark soy sauce. Cover and simmer over medium-low heat for 20 minutes. → Reduce the sauce over high heat, add the pickled shallots and diced pickled ginger, stir-fry for 1 minute, and finally stir in the garlic sprouts before serving.
Cooking Steps
Brief Cooking Order
Clean the duck, remove internal organs and the tail, then chop into uniform small pieces. Slice the ginger; prepare pickled shallots, pickled ginger, and garlic sprouts. → Stir-fry the duck in a pan over medium-high heat to render out moisture and excess fat. Once lightly charred, remove the duck and discard the rendered fat. → Reheat the pan with a little oil, aromatically sauté the ginger slices, then add the duck. Stir-fry with oyster sauce and light soy sauce, then drizzle in rice wine and hot water. → Once boiling, add plum sauce, salt, chicken powder, white pepper, rock sugar, rice vinegar, and dark soy sauce. Cover and simmer over medium-low heat for 20 minutes. → Reduce the sauce over high heat, add the pickled shallots and diced pickled ginger, stir-fry for 1 minute, and finally stir in the garlic sprouts before serving.
Introduction
A classic Hakka-style dish. Fresh duck is dry-fried to render out excess fat, then seasoned with plum sauce, rice vinegar, and rock sugar. The result is a perfect balance of sweet and sour flavors with tender, flavorful meat—an excellent appetizing home-style dish.
Step 1
【Preparation】 Prepare half a fresh duck, wash thoroughly, and pluck any remaining feathers. Remove the lungs, internal fat, and other organs; inspect and clean the lymph nodes around the neck area, then wash thoroughly and pat dry.
Step 2
【Chopping】 Cut the cleaned and dried duck. Remove and discard the tail, then chop the duck into uniform small pieces.
Step 3
【Prepare Aromatics】 Slice the ginger into thin slices; cut the pickled shallots; dice the pickled ginger; wash and cut the garlic sprouts into 2-3 cm sections.
Step 4
【Searing the Duck】 Heat a pan with a little oil and add the duck pieces. Stir-fry over medium-high heat to render out moisture and excess fat until the surface is lightly browned and charred.
Step 5
【Remove Excess Fat】 Remove the seared duck from the pan and discard the rendered duck fat to avoid a gamey or greasy final dish.
Ingredients List
Important Notes
💡 Fresh duck does not require blanching; dry-frying it directly best preserves its savory flavor. If using frozen duck, it is recommended to blanch it first to remove freezer burn or unwanted odors.
⚠️ The duck tail has a strong odor; cutting it off completely is key to removing gamy flavors. It is recommended to discard the rendered duck fat, as it is quite pungent and unsuitable for further cooking.
🍳 Pickled shallots and pickled ginger have a uniquely crisp texture and must be added right before finishing the dish; cooking them for too long will cause them to lose their crunch.
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