Papaya duck is a traditional Cantonese dish. It will be stewed with papaya and duck. It not only has the fragrance of fruit, but also plays a role in softening the duck. This time, I made some improvements, combining the traditional Chinese practice with the practice of Western-style squid ducks, replacing the soy sauce and soy sauce with balsamic vinegar, which is lighter in taste and more prominent in the sweetness and ducking of papaya itself. The meat is tender.
The tender ducklings are cut off, the excess fat oil is removed, and the blood is washed away, and the surface moisture is absorbed by the kitchen paper towel.
Papaya peeled into large pieces
Add castor oil to the cast iron pan after heating
Put the tender duck skin down in a cast iron pan (the surface moisture must be wiped dry)
Fry until the skin is golden (generating Maillard reaction) and then flip it with a clip
On the other side, after frying, the fried duck oil will be poured out. It can be used to fry the potatoes and stir-fry vegetables. Leave the bottom oil in the pot, gently shovel the bottom of the coke, then add half of the papaya and sprinkle with black pepper and salt. And balsamic vinegar
Pour a bowl of water and confirm that the seasoning is no problem. Cover the lid and cook for 20 minutes. Pour a little water on the lid to speed up the heat cycle in the pot (small tips from the moon Jingjing)
Add the remaining papaya (previously simmered), mix well and then pan
The Chinese approach can be found at: https://www.xiachufang.com/recipe/9714/