Ingredients
1 duck (about 1000 g / 2.2 lbs)
Seasonings
15 g ginger, 20 g scallions, 5 g each of cloves, cinnamon, and cardamom, 3 g salt, 500 g (about 1 lb) seasoned braising liquid, 30 g rock sugar, 1 g MSG (or to taste), 25 g sesame oil.
Instructions
1. Slaughter the duck, remove the feathers and innards, then rinse clean. Boil cloves, cinnamon, and cardamom in water twice; after each boil, simmer for 20 minutes before straining the medicinal liquid, combine both batches into a pot. Wash and crush the ginger and scallions, add them along with the duck to the pot, ensuring the duck is submerged in the liquid. Cook over low heat until the duck is about 60% done, then remove and let cool slightly. Return the duck to the pot with an appropriate amount of seasoned marinade, braise over low heat until fully cooked, then remove and serve.
2. Place an appropriate amount of braising liquid in a pot, add salt, rock sugar, and MSG to taste, then stir to combine. Add the duck and cook over low heat, continuously basting it with the braising liquid until the sauce evenly coats the duck and it turns a glossy red. Remove, brush with sesame oil, cut into pieces, and arrange on a plate. This dish features a bright red sheen, tender meat, and a savory, aromatic flavor. It also offers supplementary benefits for weak spleen and stomach, coughs, and edema.