Duck in tomato sauce
8 servings
45 minutes
Duck in tomato sauce is an exquisite dish of Chinese cuisine that embodies a balance of flavors and textures. The juiciness of the duck meat, gently wrapped in a sweet-and-sour tomato sauce, gains a subtle spiciness from a drop of cognac. The light crunch of sautéed celery adds freshness, while the starchy layer mixed with egg white gives tenderness to the duck pieces. This dish is often served on festive occasions where emphasizing the richness of flavors and sophistication of presentation is important. Chinese culinary masters have perfected the art of duck preparation for centuries, and this recipe is a wonderful continuation of traditions. It is recommended to serve with rice or vegetables to highlight the harmonious combination of ingredients.
1
Wash, dry, and cut the celery into thin strips. Heat vegetable oil in a wok and fry the celery for 4 minutes. Transfer to paper towels.
- Celery root: 2 pieces
- Vegetable oil: 1 tablespoon
2
Wash the duck, dry it, and if necessary, singe it. Cut into small pieces.
- Duck: 1 kg
3
Dissolve starch in 1 tablespoon of cold water, add egg white. Place duck pieces in a bowl, pour in the starch with egg white, and mix thoroughly.
- Starch: 1 tablespoon
- Egg white: 1 piece
4
Heat the wok pan until the thermometer needle is at the end of the green zone. Place the duck and fry for 6 minutes on each side.
5
Transfer the fried pieces to the skillet rack. Pour cognac and crushed tomatoes into the wok, add sugar, and mix.
- Cognac: 10 g
- Tomatoes: 100 g
- Sugar: 1 tablespoon
6
Return the duck to the skillet and cook for 15 minutes.
7
Place on a plate and sprinkle with fried celery
- Celery root: 2 pieces