Zhouhei Duck is not only a delicious dish but also a cultural heritage. It originated from Wuhan City, Hubei Province, China, and was initially created by the Zhou family. After years of development, it has become a well-known brand of braised food nationwide. Zhouhei Duck is made from selected high-quality duck meat, marinated with a variety of Chinese herbs and spices, known for its nourishing and beautifying effects, as well as its ability to stimulate appetite and invigorate the spleen. Tasting Zhouhei Duck allows one to not only indulge in the culinary delight but also appreciate the charm of traditional Chinese culture.
Comprehensive rating:
| PREP TIME | COOK TIME | VARIETY | MOUTHFEEL | LEVEL |
| 15 min | 40 min | 32 | Fragrant and spicy | Moderate |
Ingredients for Zhouhei Duck：
| Duck clavicle | 300g |
| Duck wings | 400g |
| Duck neck | 600g |
| Ginger | 5g |
| Star anise | 6g |
| Sichuan peppercorn | 5g |
| Cinnamon bark | 3g |
| Fructus amomi | 3g |
| Nutmeg | 1g |
| Cardamom | 2g |
| Angelica dahurica | 1g |
| Clove | 1g |
| Cumin | 2g |
| Garlic | 15g |
| Green onion | 15g |
| Coriander | 10g |
| Potato | 150g |
| Lotus root | 150g |
| Light soy sauce | 25g |
| Soy sauce | 15g |
| Oyster sauce | 15g |
| Dark soy sauce | 15g |
| Brown sugar | 20g |
| Pepper | 10g |
| Rock sugar | 30g |
| Fennel Seeds | 2g |
| Green pricklyash | 5g |
| Dried chilli | 10g |
| Small chili pepper | 10g |
| Shaoxing wine | 10g |
| Rapeseed | 4g |
| Gardenia jasminoides | 4g |
Steps:
1.At the supermarket, select fresh duck necks,duck clavicle , and duck wings. These parts are the essence of duck meat, not only providing excellent mouthfeel but also rich in flavor. During the preparation process, make sure to clean each piece thoroughly, as this is a crucial step for food safety and hygiene. Next, place the cleaned duck products into cold water and bring it to a boil. It is important to closely observe the pot during this process. When blood foam appears on the water surface, promptly skim off these impurities using a strainer. These impurities can affect the final mouthfeel and taste of the dish. After skimming off the foam, remove the duck products from the pot, drain excess water, and set aside.
2.Put ginger, star anise, Sichuan peppercorn, green pricklyash,gardenia jasminoides , cinnamon bark, fennel seeds, ructus amomi, nutmeg,rapeseed,cardamom , angelica dahurica, cloves, cumin, dried chili, and small chili pepper in a pan. Do not add oil, sauté them over low heat to slowly release their aroma. While sautéing, observe the heat carefully and keep the flame low to prevent the spices from burning. When the spices are slightly dry, remove them and place them in a clean spice bag. When filling the bag, do not pack it too tightly, leaving some space for better penetration of flavors during the cooking process. The preparation of this spice bag is to allow the duck products to fully absorb the flavors of various spices during the braising process, resulting in a rich and flavorful taste.
3.To make delicious Zhouheiya , we need to prepare a marinade. Take a large bowl and add an appropriate amount of light soy sauce, dark soy sauce, Shaoxing wine, rock sugar, brown sugar, ,and oyster sauce . These seasonings are used to add special flavors and color to the duck products. Add a sufficient amount of water to the bowl and stir well to fully blend all the seasonings.
4.During the cooking process of Zhouheiya, the use of a rice cooker is also a crucial step. First, place ginger, garlic,green onion,coriander , and pepper at the bottom of the rice cooker to create a layered effect, which facilitates air circulation and cooking efficiency. Next, slice potatoes and lotus root into thin slices to allow them to better absorb the flavor of the marinade during cooking. Lay the sliced potatoes and lotus root at the bottom of the rice cooker, forming a layer of vegetable base. Then, place the prepared duck products and dried chili on top of the vegetable base, with the dried chili adding spiciness to Zhouheiya. Once these ingredients are prepared, pour the prepared marinade and an appropriate amount of water over them. During the pouring process, ensure that each piece of duck product fully absorbs the flavor of the marinade. Finally, place the prepared spice bag in the rice cooker and cover with the lid to start simmering. The simmering time should be controlled at 30 minutes.
5.After 30 minutes of simmering, the Zhouheiya in the rice cooker has fully absorbed the flavors of the marinade and become fragrant, spicy, and tender. At this point, you can open the rice cooker and transfer the Zhouheiya onto a beautiful plate to serve on the table. The aroma of Zhouheiya will gradually fill the air and make your mouth water.
Tips:
1.When purchasing ducks, it is important to choose ducks that are at least one year old, preferably older ones for the best flavor and texture. These ducks have a medium body size, thick and firm meat, and lower fat content, making them the ideal ingredient for making Zhouheiya.
2.Aging the soup base enhances its richness and fragrance. The longer the soup base is used, the more flavorful it becomes. When the soup becomes thick, it tends to stick to the pot. At this point, let the soup settle overnight, skim off the top two-thirds, discard the bottom third, and add water to adjust the seasoning.
Zhouheiya uses high-quality aged ducks as the main ingredient, ensuring freshness and deliciousness with meticulous selection and quality control. During the braising process, an exclusive secret recipe is used to make the duck meat crispy on the outside and tender on the inside, resulting in a delightful taste. With each bite, you can experience the rich aroma and delicate texture of Zhouheiya. The golden color and crispy skin of Zhouheiya are visually appealing and increase your appetite. Its flavor is rich, fragrant without being greasy, and has a balance of spiciness and sweetness, leaving you captivated with every bite.