cinnamon (Cinnamonum cassia)
dark soy sauce
How to Make Quick Marinated Duck Jane
Wash the duck Jane in running water, tear off that oily yellow film on top, and if you don’t think it’s clean, rub it with salt, and be sure to wash it well!
Cut the duck dumplings in half.
Cook the water in a pan of cold water for 2-3 minutes.
While this time, yard up the ginger, garlic, cinnamon, chillies, allspice, star anise and peppercorns for later use.
Make the sauce, four tablespoons of soy sauce, two tablespoons of soy sauce, one tablespoon of oyster sauce and one tablespoon of wine.
Turn off the heat when the water in the pan has a layer of foam on it. Pour off the water, wash the duck jin, and remove any remaining tissue from the top.
Put the water in the pan, less than the duck jenny, then put the sauce and spices in. Bring to a boil over high heat, reduce heat to low and simmer for an hour or so (I prefer a soft texture, but if you like a chewy one, you can cook half) (hours or so)
Serve the duck jelly in a bowl with some of the stock in it, less than the duck jelly, then wrap it in plastic wrap and put it in the fridge.
I usually chill them in the fridge overnight, and then eat them the next day, they are super tasty, or you can just eat them, sliced or whole.
2, can be made at night, the next day can eat.