Main Ingredients:
Duck Meat: as needed; Perilla Leaves: as needed; Potatoes: as needed.
Additional Ingredients:
Green Onions: as needed; Star Anise: as needed; Herbs: as needed; Chili Peppers: as needed; Rock Sugar: as needed; Licorice: as needed; Ginger: as needed; Garlic: as needed.
Seasonings:
Soy Sauce: as needed; Oyster Sauce: as needed; White Wine: as needed (Shaoxing Wine); Salt: as needed; Chinese Five Spice Powder: as needed.
Flavor: Savory; Cooking Method: Braising; Cooking Time: 45 minutes; Difficulty: Moderate.
Detailed Steps for Cooking Braised Duck with Perilla Leaves
Prepare the main ingredients: 500g duck meat (1/4 duck), 1 potato, 100g perilla leaves
Blanch the duck meat: Bring a pot of water to a boil, add the duck meat, pour in some white wine, wait for the water to boil again, then remove the duck meat and rinse with clean water. Set aside.
Remove the perilla leaves and wash them with water
Peel and dice the potato
Heat oil in a pan until it reaches 70% heat, then add the duck meat and stir-fry. Add two tablespoons of white wine (or Shaoxing wine) while stir-frying.
Add prepared green onions, ginger, garlic, rock sugar, and other ingredients to the pan and continue stir-frying
Pour in two tablespoons of soy sauce, one tablespoon of oyster sauce, and some Chinese five spice powder. Continue stir-frying, then add hot water just enough to cover the duck meat. Bring to a boil over high heat, then simmer over medium heat for 20 minutes.
Transfer the duck meat to a soup pot as I need to use the frying pan for other dishes. If you have a clay pot, it’s also a good option. Simmer over medium heat for another 15 minutes before adding the potatoes.
Add perilla leaves, season with salt, stir-fry over high heat until the sauce thickens
When the sauce is almost dry, sprinkle a little chicken bouillon, stir well, then serve.
