Braised Duck With Red Yeast Rice 上海酱鸭🐣🐥

I have been wanting to try to cook this dish since last year, it took me a few months to find the red yeast rice, something which I never heard of or see before, when I finally got hold of the red yeast rice, didn’t have the opportunity or bother to go get a duck, in my 11 years of staying in Perth, this is the 2nd duck I buy! During an unplanned shopping trip after church last Sunday, saw the duck and decide to buy it and try to cook this simple and yummy braised duck. Red yeast rice is a traditional Chinese remedy that helps lower cholesterol, so do you consider this as a healthy dish?
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Ingredients
1 cleaned duck (2.5 kg)
1 tbsp oil
1000ml water

Spices:
2 tbsp red yeast rice
2 star anise
1 small cinnamon stick
1 tsp Szechuan pepper corn
5 slices ginger
2 stalks spring onions

Seasoning:
1 tsp salt
3 tbsp light soya sauce / Gluten Free Soy Sauce
3 tbsp sugar
3 tbsp shaoxing wine
1 tbsp corn flour water for thickening

Method:
Clean duck and blanch in boiling water for a while. Dish and drain
Heat oil, stir fry spices until aromatic, add in water, duck, seasoning and bring to boil
Lower the heat, cover and simmer for 30 mins,
Turn over the duck and cook for another 30 mins or until the duck is tender
Dish up and leave to cool
Cut duck into bit size and arrange onto a serving platter
Strain the duck gravy into a small saucepan and bring to boil
Thicken with cornstarch water and pour over duck. Serve

村料
1只光鸭 (2.5 kg)
1大匙油
1000ml 水

香料
2大匙红麹米
2粒八角
1小匙花椒
5片姜
2棵青葱

调味料
1小匙盐
3大匙生抽
3大匙糖
3大匙绍兴酒
1大匙粟粉水,打芡用

做法
鸭子清洗干净,放入滚水中烫一烫,捞起洗净
烧热油,加入水、鸭子和调味料煮滚
转小火继续焖煮半个小时
把鸭子转过来再焖煮多半个小时或至鸭肉软,即可捞起待冷,斩块上碟
剩下的汤汁过滤,回锅煮滚,加入粟粉打芡,淋上鸭块即可享用。

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