Agate Wild Duck Slices

Name: Agate Wild Duck Slices
Cuisine: Chinese
Ingredients: 100g Cooked wild duck breast (shredded along the fibers into strips); 6 sheets Tofu skin (moistened, edge tendons removed, each sheet cut into 6 pieces); 25g Chestnut meat (sliced); 25g Water chestnuts (peeled and sliced); 10g Green vegetables (for color); 10g Soy sauce; 2g Refined salt; 2.5g MSG; 3g Scallion segments; 10g Shaoxing wine; 350g Clear broth; 15g Dry starch (for coating the duck); 25g Wet starch (for thickening); 1000g (approximately 100g used) Cooked vegetable oil (for frying); 25g Cooked lard (for cooking); 5g Sesame oil (drizzled at the end)

A traditional Zhejiang specialty made with sliced cooked wild duck breast paired with fried tofu skin, thickened with starch to give it a translucent, agate-like color. Light, fragrant, and refreshing on the palate.

Varies

Easy

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Ingredients

Cooked wild duck breast (shredded along the fibers into strips) 100g

Tofu skin (moistened, edge tendons removed, each sheet cut into 6 pieces) 6 sheets

Chestnut meat (sliced) 25g

Water chestnuts (peeled and sliced) 25g

Green vegetables (for color) 10g

Soy sauce 10g

Refined salt 2g

MSG 2.5g

Scallion segments 3g

Shaoxing wine 10g

Clear broth 350g

Dry starch (for coating the duck) 15g

Wet starch (for thickening) 25g

Cooked vegetable oil (for frying) 1000g (approximately 100g used)

Cooked lard (for cooking) 25g

Sesame oil (drizzled at the end) 5g

Instructions

Preparation

Shred the wild duck breast along the fibers into strips, and coat evenly with dry starch. Moisten the tofu skin, remove the edge tendons, and cut each sheet into 6 pieces. Peel and slice the water chestnuts, and slice the chestnuts.

Fry the duck

Heat a wok over medium heat. When the vegetable oil reaches 60% hot (approximately 150°C/300°F), add the duck strips and spread them out in the oil. Fry until they form a crust, then remove with a slotted spoon (reserve the oil in the wok for frying the tofu skin).

Prepare the sauce

Take another wok and heat it over medium heat. Add 25g of lard, then add the scallion segments and stir-fry until fragrant. Add the Shaoxing wine and clear broth, remove the scallions, and add the soy sauce, refined salt, water chestnut slices, chestnut slices, and green vegetables. Once it boils, add the MSG, thicken with wet starch, add the duck strips, drizzle with sesame oil, and transfer to a serving bowl.

Fry the tofu skin

Heat the reserved vegetable oil over medium heat. Loosen the tofu skin and add it to the wok. Fry until golden, then remove and place in another bowl. Serve alongside the duck strips.