Ingredients
2000 g (about 8 cups) chicken broth, 1 duck (about 2500 g / 5.5 lbs), 15 g saffron.
Seasonings
3000 g (about 6.6 lb) vegetable oil (about 100 g/3.5 oz will be absorbed), 100 g (3.5 oz) sesame oil, 50 g (1.75 oz) each white sugar and Shaoxing wine, 25 g (0.9 oz) each salt and scallion segments, 20 g (0.7 oz) ginger piece, 10 g (0.35 oz) MSG.
Instructions
1. Open the duck's cavity and remove the esophagus, innards, and trachea, chop off the duck feet, rinse clean, then rub 5 g of cooking wine over the duck's body; boil the safflower in water to make a thick liquid, strain it, and reserve the red liquid for later use.
2. Heat a wok over high heat, add vegetable oil and heat to about 70% hot (when it starts to shimmer), then fry the duck until golden brown, remove and drain the oil; in another wok over high heat, add 50 g (about 1/4 cup) of vegetable oil, heat until hot, then add scallions and ginger, stir-fry until fragrant, splash in 45 g (about 3 tablespoons) of cooking wine, add chicken broth, salt, white sugar, and MSG.
3. Add the safflower-infused liquid and the deep-fried duck to the broth, then simmer over low heat until the duck is tender and falls apart. Remove the duck, brush it with sesame oil, and let it cool. When serving, either chop the duck into pieces or slice it. This dish has a rich safflower flavor, the duck meat is glossy red, and it is highly nutritious.