I get the plank duck from the brine stall at the market, and half of it is already almost two pounds. I shouldn’t ask the marinade owner to help me cut it into small pieces, I should just use half a duck to go home and cut it into a whole piece myself.
|Half of it weighs nearly two pounds.|
|1 small piece|
How to make duck with glutinous rice
The slab duck is really super big.
Reserve ingredients. Actually made this dish because I didn’t finish the plate duck I bought home yesterday and remembered that sea peppers can be reused as leftovers.
Be sure to choose the location with skin on.
Ginger and Szechuan pepper. I could have used Szechuan pepper noodles, but I was too lazy to do it, so I just used the whole pepper.
Glutinous rice, it’s been over a month since I bought it and I haven’t remembered.
The glutinous rice is soaked in warm water for ten minutes, then rinsed, put in a rice cooker, add ginger, pepper, salt, chicken, mix well and then add water, cook well.
Add ginger, pepper, salt, chicken essence, mix well and then add water, cook well.
Use a rice spoon to mix the sauce and rice flour well.
Use the right amount of glutinous rice to form a pancake.
Put the duck on top, it’s almost like this.
Originally, the duck and the glutinous rice were fried together, but since I like the glutinous rice to be browned on both sides, I separated the duck from the glutinous rice in advance. The skinned side of the duck was fried in oil first, then the rest of the oil was used to fry the sticky rice.
Fry the glutinous rice until both sides are browned.
Put the glutinous rice on the bottom and put the duck on the plate.
You can see that the skin of the duck is greasy because it has been fried.
A closer look.
There are sesame seeds on the skin of the duck, which is put there by the marinade owner.
The glutinous rice is fragrant, and it’s even better with the plank duck.