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Preparation
40 minutes
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Difficulty
Easy
Garlic roasted duck is a unique dish that makes many people crave its delicious and rich flavor. In this article, Tastetutorial.com will accompany you into the kitchen to immediately make this fried dish to enrich your family meal!
Ingredients for Garlic Roasted Duck For 04 people
Duck 1 duck (1.2 – 1.5kg) Garlic 4 cloves Chopped ginger 2 teaspoons Chopped chili 2 teaspoons White wine 20 ml Oyster sauce 15 ml Soy sauce 15 ml
Tools: pan, stove, fork, bowl, chopsticks, spoon, round net
Tips for choosing live geese:
- Choose mature, fat geese with rounded breasts and thick skin on the neck and belly.
- Avoid young geese with soft, large beaks as their meat will be mushy, not firm, and it takes a lot of time to pluck the fine and soft feathers of the geese.
- Choose male geese instead of female ones for better meat quality.
- Check the anus at the back of the goose; if it is clean and not stained with droppings, the goose is healthy and not sick.
Tips for buying pre-prepared geese:
- Pay close attention to the thighs and breasts of the goose; if they appear shiny and have thick meat fibers, do not buy them as they are often treated with chemicals to make the goose meat look more appealing.
- To avoid choosing geese that have been water-injected to increase weight, you can press on the thigh and breast meat; water-injected meat is usually mushy and spongy.
- When selecting a goose, if it has been opened up, closely observe the inside; if there is a lot of water and membranes, this goose has been water-injected. When you buy it and cut it up, you’ll see a lot of water leaking from the meat, and the goose meat will taste bland without delicious aroma.
How to cook Garlic Roasted Goose
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Prepare the goose
Clean the goose, use coarse salt and ginger to rub inside and outside to eliminate the odor, or wash with white wine.
Rinse several times with water until clean, drain, and then chop the goose into bite-sized pieces about 3cm.
Tip: Depending on your preference, you can separate the bones and meat. You can use the goose bones to cook bamboo shoot soup to enjoy with noodles and garlic roasted goose.
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Marinate the goose meat
Marinade mixture for goose meat: 2 teaspoons minced garlic, 2 teaspoons minced chili, 2 teaspoons minced ginger, 15g sugar, 15g seasoning powder, 5g ground pepper, 20ml white wine, 15ml oyster sauce, 15ml soy sauce.
Mix the chopped goose meat evenly with the marinade mixture, and let it sit in the refrigerator for about 30 minutes for the spices to penetrate the meat.
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Garlic Roasted Goose
Place a pan on the stove, fill it with oil so that the meat cooks quickly and evenly when added.
Let the oil heat up, add 1/2 of the sliced garlic to the pan to fry until golden, stirring well.
Add the marinated goose meat to the pan, on high heat, when the oil is boiling, adjust to medium heat and use chopsticks to stir the meat evenly so that it cooks thoroughly.
When the goose meat starts to turn golden and shrinks, add the remaining 1/2 of the garlic and stir well. Once the meat is evenly cooked, turn off the heat.
Note: When the garlic turns golden, it should be removed immediately. Do not leave it too long on the heat as it will burn and make the dish bitter.
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Final Product
The garlic crust is crispy, the inside is chewy combined with the tender, sweet, and rich goose meat, making it addictive. You can serve it with noodles and hot bamboo shoot soup for a delicious meal that is simply delightful.
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*Refer to images and recipes from the YouTube channel Feddy VN.
