Aged Duck Soup with Crispy Rice Crust
A traditional snack specialty from the mountainous areas of southern Anhui: slow-stewed duck soup paired with crispy rice crust from a wood-fired stove.
Ingredients
Gray hemp female duck (2-year-old)
1250g (approx)
scallion knots
to taste
ginger
to taste
salt (add halfway)
to taste
thin crystal-clear small rice crust (wood-fired stove baked, golden and glossy)
to taste
Instructions
1
Slaughter and Clean
After slaughter, de-feathering, gutting and cleaning thoroughly, place into a large pot, bring to a rolling boil on high heat first, then skim off all surface foam.
2
Slow Stew
Add scallion knots, ginger and other seasonings, then stew slowly over tree stump firewood. Salt must be added halfway through cooking.
