How to cook white-strip ducks so they’re delicious and not greasy?
Release Date:
2023-01-31
White‑striped duck is a pre‑processed meat duck that has been plucked, eviscerated, and had its surface keratin removed, then packaged for immediate sale. As a convenient food, how can you prepare it at home to make it both delicious and not greasy? Options like preserved duck, roast duck, and braised duck are all popular—let’s take a look at some simple, tasty, and flavorful home‑style recipes.
The white‑striped duck products we purchase have already been thoroughly cleaned by the vendor. To make braised duck with taro, first prepare the duck meat, 500 grams of taro, two scallions, and appropriate amounts of ginger, garlic, and small chili peppers. Season with one teaspoon of salt, two tablespoons of light soy sauce, a suitable amount of dark soy sauce, five rock sugar cubes, and star anise, cinnamon, and bay leaves. Peel the taro and cut it into rough‑cut chunks roughly the same size as the duck pieces. Heat a generous amount of oil in a wok, fry the taro until its surface turns golden brown, then remove and drain. Leave some oil in the wok, add the scallions, ginger, garlic, and chilies, and gently sauté over low heat until fragrant. Add the cleaned duck, and over medium heat, stir‑fry until most of the moisture has evaporated. Pour in two tablespoons of light soy sauce and a splash of dark soy sauce, then add enough water to cover the duck. Toss in the five rock sugar cubes, two star anise, one piece of cinnamon, and five bay leaves. Bring to a boil, cover, and simmer for 30 minutes. After 30 minutes, add the fried taro and continue to braise together. When the sauce has mostly reduced, season with one teaspoon of salt, turn up the heat to reduce the sauce further, and stir well before serving.
Bai tiao ya—white‑striped duck—can be prepared in many ways: beer‑braised duck, winter melon and old‑duck soup, poached duck, duck braised in yellow wine, and more. The cooking methods are just as varied: it’s delicious grilled, perfect for simmering in a hearty soup, or stir‑fried to bring out its rich flavor. With its hygienic, safe preparation and convenient consumption, it’s a versatile dish that suits every occasion.
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