Chapter 1410 - 551: Dundun Gets Angry: This Cat Hasn’t Eaten Anything for Five Minutes! Making Fragrant Rice Duck!

Chapter 1410: Chapter 551: Dundun Gets Angry: This Cat Hasn’t Eaten Anything for Five Minutes! Making Fragrant Rice Duck!

"Lin Xu, what’s up with Dundun?"

"It wants to eat duck blood. I thought it had just eaten not long ago, so I planned to make it later. But it’s mad now."

Lin Xu set up the frying pan, added water, and brought it to a boil over high heat, then reduced it, and placed the bowl of duck blood inside to simmer.

After a few minutes with the lid on, he opened it up, and a unique fresh aroma of duck blood wafted out.

Dundun became even more anxious, meowing constantly.

To let it eat sooner, Lin Xu deliberately poured the congealed blood into a plate and placed the plate on ice to cool it down quickly.

Once it was cool enough to touch, he placed it at the kitchen door. Dundun impatiently rushed over and began eating heartily before it even reached the floor, akin to a child eating jelly.

Shen Guofu fiddled with some stones, looked at Dundun eating, and said:

"Likes duck blood, huh? I’ll ask Boss Huang to get some from the slaughterhouse later."

Aunt said:

"I think the hot pot supplies store sells fresh duck blood."

"Really? Then I’ll buy two boxes tomorrow. As long as the little one likes it, let’s keep it coming."

The daughter and son-in-law don’t have kids, so treat Dundun like a treasured grandson.

Lin Xu returned to the kitchen and removed all the bones from the whole duck.

To make Fragrant Rice Duck, it can’t have bones. The main feature of this dish is using a spoon to scoop the fragrant rice and duck meat together, tasting deliciously fresh and flavorful, getting tastier with every chew.

Once the bones were removed, he separated the duck skin, achieving a skin-meat separation.

Duck skin is rich in fats and needs separate cooking, whereas duck meat must stay tender, not overcooked. Separately cooking them is the best choice in general.

He cut the duck into thumb-sized pieces, placed them in a small bowl, and marinated it with scallion, ginger, cooking wine, oyster sauce, and light soy sauce.

Meanwhile, he sliced the duck skin and set it aside.

"Lin Xu, when are you making the Fragrant Rice Duck?"

"I’ll make it closer to meal time. I’ll first roast some Sichuan peppercorn salt for the Salt Water Duck."

In making Salt Water Duck, the Sichuan peppercorn salt should be 7% to 10% of the duck’s weight. The amount must be large to thoroughly marinate the duck meat and draw out excess moisture.

This moisture is the source of the duck’s gamy smell. Only by fully drawing it out with salt will the duck meat be flavorful, delicious, tight, and chewy.

Sichuan peppercorn salt for Salt Water Duck isn’t suitable for fine salt because the grains are too small and lack flavor.

It’s best to use refined coarse sea salt for its lower salinity, robust flavor, and larger grains. During washing, it better cleans out the impurities from the duck skin and cavity.

Lin Xu set up the frying pan for dry ingredients, added two packs of coarse sea salt, and roasted them slowly over low heat.

This roasts out the salt’s moisture while enhancing its flavor.

Once the sea salt was slightly charred, he added a few star anise, some bay leaves, and a large heap of Sichuan peppercorns.

Continuing to stir-fry to bring out the aroma of the Sichuan peppercorns, then poured it into a bowl to cool, avoiding heat buildup and preventing the peppercorns from burning.

Five in the afternoon.

Lin Xu turned off the fire for braising elbow flower.

The elbow flower couldn’t be taken out now; it needed at least two more hours to soak and fully marinate, making the flavor even better.

He then brought over the steamed and cooled fragrant rice.

First, he used a spoon to fluff it naturally, then cracked a few egg yolks into it.

Seeing this, Shen Jiayue curiously asked:

"Just egg yolks?"

"Yes, just egg yolks. This step is to enhance the fragrance and color of the rice grains. Adding egg white would make the grains stick together, so it can’t be used."

He mixed it thoroughly, ensuring each grain was coated with egg yolk.

Then set up the frying pan and started frying the rice.

Heating the pan, first sliding it, then adding half a spoon of duck oil.

"Duck oil," similar to chicken oil, is rendered from duck skin and internal fats, having a rich duck aroma, typically added to duck dishes.

Once the oil heated, he poured the rice and began stir-frying.

While working, Lin Xu said to Shen Jiayue:

"This step is simple, just stir-fry on high heat. When the rice is dry and fragrant, it can be taken out. No seasoning needed during this process."

Lin Xu took a deeper small bowl and spooned the golden fragrant rice into it.

Next, it was time to cook the duck meat.

He set up the frying pan, turned up the heat for cooking.

Before the oil heated up, removed the scallion and ginger from the duck meat and added the leftover egg whites, mixed well, then added a handful of dry starch.

Continuing to knead the mixture until the dry starch covered the duck meat completely.

Finally, he drizzled a bit of peanut oil to prevent the meat pieces from sticking.

With the oil at sixty percent heat, he poured the coated duck meat in and fried for about ten seconds. Once the surface set, he scooped it out with a slotted spoon.

This method ensured the duck meat was tender and delicious while securing its moisture.

Once done, he switched to a frying pan again.

Adding a bit of lard, heating it, and poured in the duck skin, frying repeatedly until it became crispy, releasing its orange-yellow duck oil.

He added a small bowl of corn kernels, stir-frying to release their aroma, then added duck meat, bell pepper dices, and garlic sprouts, added a bit of stock for richer sauce.

Serve this over rice for an even more delightful flavor.

Finally, he seasoned with a bit of salt, sugar, and pepper powder, added a handful of toasted cashews, drizzled some sesame oil, mixed thoroughly, and served it over the fragrant rice.

Thus, the Fragrant Rice Duck was complete.

The cooking process was straightforward, the seasoning uncomplicated.

Shen Jiayue blinked, surprised that the previously astounding Fragrant Rice Duck was so easy to make.

Lin Xu said:

"If you like it spicy, you can swap the bell peppers for chili peppers or Erjingtiao, or add some dried radish, allowing for high flexibility."

This dish is essentially a mixed rice dish, combining duck meat and the fried fragrant rice.

With the pairing enhanced by duck oil, lard, stock, the flavor is definitely great.

Shen Jiayue scooped some rice and duck meat into her mouth to taste, her eyes lit up:

"Wow, it’s even tastier than before. I need to quickly serve it to everyone to try. By the way, this dish is perfect for showing off at the scenic area."

Her words instantly reminded Lin Xu.

Yes, such a simple dish that includes a main course is indeed ideal for tired hikers.

Imagine panting and descending from Dragon Head Peak, enjoying a hearty serving of duck with fragrant rice, then eating it steaming hot, that’s exactly like Bulbasaur arriving at Bulba House — absolutely delightful.

Great, I’ll teach it to Second Uncle later, so once the workers are back, he can start with a batch of ducks to perfect the dish, ensuring everyone at the scenic spot can taste the newly introduced dish.

This way, when visitors come by, the staff will naturally introduce it to them.

Lin Xu put the dishes and meals for dinner on a large tray and carried them out of the kitchen, heading to the dining room, marking the official start of dinner.

Everyone had already started eating.

Shen Jiayue brought over that bowl of Fragrant Rice Duck, surprising everyone.

The corn flavor, garlic sprout aroma, duck taste, fragrant rice scent... all combined into an irresistible indulgence with each bite.

Most importantly, there were no Sichuan peppercorns or ginger, nor bones. You can simply scoop and eat, truly enjoyable.

Shen Guofu said:

"I’ve eaten it before without thinking, but unexpectedly today, Little Xu made it so delicious."

Shen Jiayue proudly said:

"Of course, we used duck oil, lard, and stock. How could it not be delicious... Dad, don’t hog it, there’s a whole bowl. Remember to save room; there will be elbow flower tonight."

Upon hearing "elbow flower," Shen Guofu’s eyes brightened instantly.

Oh, there was an unexpected surprise tonight?

Haha, the kebabs last night were great, didn’t expect elbow flower tonight.

Indeed, it’s the festive season; delicious treats keep coming!

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Has it snowed there? We’re having a beautiful snowfall, making the mood inexplicably cheerful. This Chapter is 5600 characters long, and I’m asking for a monthly ticket!