Cherry & Dennis Helper Habitat

Guangxi Lemon Duck

廣西檸檬鴨

Guangxi Lemon Duck — finished dish

Total time: 105 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Duck is braised with preserved lemon, wampee, pickled shallot and fermented black beans for Guangxi tang.

01

Ingredients

Main ingredients

1.5 kg duck
1 piece preserved lemon
2 tbsp wampee paste
80 g pickled shallots
20 g fresh ginger
60 g pickled ginger
50 g pickled red chillies
4 cloves garlic

Braising seasoning

1 tbsp fermented black beans
2 tbsp light soy sauce
1 tbsp brown sugar
600 ml water

Guangxi Lemon Duck — ingredients

02

Tools

cutting board
knife
large bowl
heavy pot
wooden spoon
measuring cup

Guangxi Lemon Duck — tools

03

Steps

Guangxi Lemon Duck — Clean, dry and cut the duck into even pieces

Step 1

Clean, dry and cut the duck into even pieces

Clean, dry and cut the duck into even pieces.

Guangxi Lemon Duck — Slice the fresh ginger, crush the garlic, and cut the pickled ginger and chillies

Step 2

Slice the fresh ginger, crush the garlic, and cut the pickled ginger and chillies

Slice the fresh ginger, crush the garlic, and cut the pickled ginger and chillies.

Guangxi Lemon Duck — Deseed the preserved lemon and keep the wampee paste and pickled shallots separate

Step 3

Deseed the preserved lemon and keep the wampee paste and pickled shallots separate

Deseed the preserved lemon and keep the wampee paste and pickled shallots separate.

Guangxi Lemon Duck — Render the duck pieces over medium heat and remove excess fat

Step 4

Render the duck pieces over medium heat and remove excess fat

Render the duck pieces over medium heat and remove excess fat.

Guangxi Lemon Duck — Brown the duck pieces well, then remove them from the wok

Step 5

Brown the duck pieces well, then remove them from the wok

Brown the duck pieces well, then remove them from the wok.

Guangxi Lemon Duck — Fry the fresh ginger, garlic and fermented black beans in the duck fat

Step 6

Fry the fresh ginger, garlic and fermented black beans in the duck fat

Fry the fresh ginger, garlic and fermented black beans in the duck fat.

Guangxi Lemon Duck — Return the duck and add soy sauce, brown sugar and water; bring to a boil

Step 7

Return the duck and add soy sauce, brown sugar and water; bring to a boil

Return the duck and add soy sauce, brown sugar and water; bring to a boil.

Guangxi Lemon Duck — Cover and braise gently for thirty-five minutes, turning once

Step 8

Cover and braise gently for thirty-five minutes, turning once

Cover and braise gently for thirty-five minutes, turning once.

Guangxi Lemon Duck — Add the pickled ginger, pickled chillies and shallots and braise ten minutes

Step 9

Add the pickled ginger, pickled chillies and shallots and braise ten minutes

Add the pickled ginger, pickled chillies and shallots and braise ten minutes.

Guangxi Lemon Duck — Add the deseeded preserved lemon and wampee paste last and fold gently

Step 10

Add the deseeded preserved lemon and wampee paste last and fold gently

Add the deseeded preserved lemon and wampee paste last and fold gently.

Guangxi Lemon Duck — Uncover and reduce until the sauce coats the duck, which must reach 74°C

Step 11

Uncover and reduce until the sauce coats the duck, which must reach 74°C

Uncover and reduce until the sauce coats the duck, which must reach 74°C.

Guangxi Lemon Duck — Taste and plate with distinct pickled-ginger, chilli and lemon aromas

Step 12

Taste and plate with distinct pickled-ginger, chilli and lemon aromas

Taste and plate with distinct pickled-ginger, chilli and lemon aromas.

Common mistakes

Adding preserved lemon too early or crushing seeds makes the dish bitter.

Tips

Add lemon in the last fifteen minutes for a fresher aroma.