Chapter 1025: Chapter 424: Who Could Resist Freshly Cooked Sweet-Skin Duck? Dundun, Help Dad With the Lottery!

Making sweet-skinned duck is completely opposite to roasting chicken.

For roasted chicken, the more tender it is to the point it can’t be lifted out from the marinade, the tastier the chicken is.

However, sweet-skinned duck needs to maintain a chewy texture, as Dai Jianli said, the quality of duck meat is actually about the firmness of the duck meat.

The slower the duck grows, the firmer the meat, requiring more time during marination.

On the contrary, those fast-growing ducks raised on feed have softer meat and cook through with just a short boiling time, so the marination time should be reduced.

The duck that is taken out should first be rinsed with marinade to remove impurities.

Hang it up to dry a bit, and once the surface is dry, coat it with a layer of syrup, and continue to hang it.

This way, after deep-frying, the duck skin will have a better texture and color.

By the time the second batch of ducks is marinated in the pot, the first batch of ducks coated with syrup should be almost ready.

Heat oil in a pot, when oil is half hot, put the duck in to start frying.

Lin Xu thought the oil passing process was just to make the outer skin crispy.

Who knew, after several minutes of putting them in the pot, the duck skin turned reddish, but the chef making sweet-skinned duck did not take them out.

Dai Jianli said:

"Deep-frying not only makes the duck skin more crispy and delicious but also renders out the excess fat under the skin, making the taste less greasy."

Oh, so that’s how it is.

Lin Xu felt like he learned a new trick.

He could apply it to other dishes later on.

When the duck in the pot turned a shade close to dark red, the chef making the sweet-skinned duck calmly took the duck out from the pot.

After draining a bit of oil, put it into the prepared syrup next to it.

This syrup uses white sugar, crystal sugar, maltose, and brown sugar, with a red glossy color and sticky texture, looking almost like glue.

Using an iron hook, dip the whole duck into the syrup, completely covering it with syrup.

Take it out and place it on a tray, then proceed to dip the next one.

After dipping all the ducks into the syrup, the duck skin turns more reddish, looking like it’s coated with a layer of glaze.

Dai Jianli instructed the helper next to him:

"Chop one and let our Dining Department’s Supervisor Lin have a good look."

Lin Xu smiled and waved his hand:

"Calling me that makes me feel like an outsider, a title is just a name, just call me Lin Xu."

A helper nearby placed the duck, still dripping with syrup, on the cutting board, raised a kitchen knife, and swiftly chopped the whole sweet-skinned duck.

While chopping, he didn’t forget to use the knife tip to scrape off some lymphatic tissues and impurities from the thigh root, duck neck, and abdominal cavity.

Every piece of chopped duck meat carried with duck skin, and each duck skin was coated with sticky syrup.

Even before finishing, the unique fragrance of duck meat filled the entire room.

Once chopped, the duck was neatly arranged on a plate, and Dai Jianli immediately brought it to Lin Xu:

"Brother, give it a try, though sweet-skinned duck is a cold dish in Sichuan cuisine, it’s best eaten right after being cooked."

Lin Xu had already eaten two bowls of rice in the No. 2 building, not very hungry, and just gnawed a rabbit head, feeling a little stuffed.

But seeing this freshly cooked, red-glossed sweet-skinned duck made him crave it again.

He picked up a piece of duck leg meat with the chopsticks handed by the helper and put it in his mouth, tasting the sweetness of the syrup first. Upon biting, the duck skin was savory and crispy, while the duck meat inside was tender with marinade.

A piece of meat could actually provide three different textures.

Moreover, while chewing, the sweetness of the syrup made the duck meat tender, the crispy duck skin enriched the texture, and as for the duck meat, it allowed the sticky syrup’s sweet and savory and the crispy duck skin to complement each other.

The three textures and flavors embraced and intertwined with each other, making the taste of duck meat even more delightful.

"Wow, it’s so delicious!"

Lin Xu couldn’t help but exclaim.

Before, although he had sweet-skinned duck in Building No. 18, it wasn’t freshly cooked.

Originally thinking the taste and texture were almost similar.

No one expected that freshly cooked sweet-skinned duck would be this good.

After eating, there was no greasy feeling in the mouth, instead, it was sweet, as if having eaten a candied hawthorn, making one want another piece of this sweet duck meat.

Seeing Lin Xu’s praise, Dai Jianli was quite pleased as well.

He laughed and said:

"Take a couple more with you later, let everyone have a taste... By the way, are you going straight back? If you are, I’ll have them chopped for you to save you the trouble."

Lin Xu thought for a moment:

"Sure, I’m just making a turn at school No. 4 then heading back, I want to see if my cousin has had lunch, if not, I’ll cover her shift for a while so she can find a place to eat."

Hearing this, Dai Jianli waved his hand and said:

"No need to trouble yourself, just pack a meal from our kitchen... There are only two people in your cousin’s shop, right?"

After Lin Xu confirmed, he shouted outside:

"Pack a portion of Fried Pork and a portion of Fish-Fragrant Shreds, plus two portions of rice, hurry up."

After giving instructions outside, he turned to a few helpers and said:

"Chop up six sweet-skinned ducks and pack them in boxes, scoop out thirty rabbit heads, and pack some other marinated dishes too, let everyone taste the flavors."

Lin Xu didn’t expect Old Dai to be so generous, and immediately said:

"That’s too much, just a little bit of each kind to try."

"It’s not too much... oh right, brother, I see your store’s roasted chicken sells well, I guess sweet-skinned duck has a market too, you could try selling it; if it works out, you’d have another delicacy, right?"