Duck marinade for overnight
Description
The recipe won't take much time. You can cook duck so tender it melts in your mouth! To do this, marinate a whole duck or separate pieces overnight in a mixture of "five-spice" seasoning, soy sauce, and vegetable oil. "Five-spice" is a traditional Chinese blend that can be bought ready-made, but it's better to prepare it yourself at home. Almost all the ingredients are readily available to us, though you might have trouble finding Sichuan pepper; it can be substituted with black and allspice berries. The duck can be baked in the oven or cooked on the stovetop. I'll be cooking marinated duck legs with plums and red dry wine. Serve best with rice noodles or boiled rice. Serve hot.
Instructions
- 1
Step 1
Prepare the ingredients for the "5 spices" blend. Place all ingredients in a mortar and grind well.
- 2
Step 2
Mix the soy sauce, vegetable oil, spice blend, and stir thoroughly.
- 3
Step 3
Place the duck legs in the marinade, mix well, making sure the legs are completely coated. Cover with plastic wrap and refrigerate for at least 2 hours, but preferably overnight.
- 4
Step 4
The next day, remove the thighs from the marinade, but do not discard the marinade. Heat a skillet with a tablespoon of vegetable oil and sear the meat until golden brown, starting with the skin side.
- 5
Step 5
Flip and cook the second side until golden brown.
- 6
Step 6
Prepare the plums. I use three varieties of frozen ones.
- 7
Step 7
Remove the duck legs from the pan for now. Pour the remaining marinade into the pan, add sugar, and slice chili pepper to taste, if desired. Add dry wine (red or white), mix everything, and place the plums in the pan. Return the duck legs to the pan. I replaced salt with soy sauce, but if the dish tastes bland, you can add salt at this stage. Simmer the duck on the stove, covered, for 2 hours, or bake in the oven at 170 degrees for 2.5 hours.
- 8
Step 8
After cooking, the duck's skin will darken, but this is due to the spices and red wine.
- 9
Step 9
Done.