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If you braise the duck with ginger, it will be tough because it is left on the stove for too long, but when braised, the meat will be soft and absorb the flavor without being tough like braised. This method makes the duck meat more fragrant with ginger and especially softer than the old method. -1/2 duck about 1 kg Marinate the duck -1 tablespoon caramel water (caramel) -1 teaspoon shallots -1 teaspoon garlic -1 teaspoon minced ginger -1/3 teaspoon salt -1/3 teaspoon pepper -1 tablespoon cooking wine Braise the duck -2 lemon leaves -1 tablespoon fish sauce -1/2 tablespoon palm sugar -1 teaspoon cornstarch -1/2 teaspoon Korean chili powder -1/2 teaspoon turmeric powder -2 tablespoons shredded ginger