Boat Duck in Mother Sauce

Name: Boat Duck in Mother Sauce
Prep time: 35 min
Cook time: 1 h 30 min
Total time: 2 h 5 min
Ingredients: 1 Whole duck (about 1500-2000g); 75 g Sichuan preserved vegetables (washed clean and finely chopped); 100 g Shredded pork; 5 g MSG; 250 g Tender green vegetables; 125 g Scallion segments; 5 g Salt; 40 g Soy sauce (part used to brush the duck skin); 25 g Cooking wine; 25 g Sugar; 5 g Sesame oil; 5 g Ginger; 25 g Wet cornstarch; 100 g Lard (used in two batches); 1250 g Water

A classic Jiangsu dish: deboned duck stuffed with stir-fried preserved winter vegetables and shredded pork, first pan-fried then steamed to preserve its natural flavors.

2h 5m

Easy

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Ingredients

Whole duck (about 1500-2000g) 1

Sichuan preserved vegetables (washed clean and finely chopped) 75 g

Shredded pork 100 g

MSG 5 g

Tender green vegetables 250 g

Scallion segments 125 g

Salt 5 g

Soy sauce (part used to brush the duck skin) 40 g

Cooking wine 25 g

Sugar 25 g

Sesame oil 5 g

Ginger 5 g

Wet cornstarch 25 g

Lard (used in two batches) 100 g

Water 1250 g

Instructions

Prepare the filling

Rinse the Sichuan preserved vegetables thoroughly to remove all grit, then finely chop. Place them in a wok together with the shredded pork and scallion segments and stir-fry. Add sugar, cooking wine, soy sauce, and sesame oil, cook through, and reduce until the liquid evaporates. Remove and set aside.

Bone and stuff the duck

Make an incision at the duck's neck and carefully remove the front half of the breastbone and the large back bones. Cut around the vent, remove the innards, and wash the duck clean. Cut off the beak and feet, and trim away the odor glands. Stuff the stir-fried shredded pork mixture into the duck cavity and seal the opening tightly with kitchen twine. Brush the duck skin evenly with soy sauce and set aside.

Braise and steam

Heat a wok, add 50 g of lard, and pan-fry the duck until golden on all sides, then remove. Add scallion and ginger to the wok to release their aroma, splash in the cooking wine, then add 1250 g of water, soy sauce, and sugar. Place a bamboo rack at the bottom of the pot, set the duck breast-side down on top, cover, and bring to a boil over high heat. Reduce to low and simmer for 1 hour. Once the duck is cooked, remove it, place breast-down in a large clay pot, and steam until completely tender. Pour the original braising liquid back into the pot and reduce until thickened, then finish with a wet cornstarch slurry. Untie the string from the duck and pour the glossy sauce over it.

Prepare the vegetable garnish

Heat the wok, add the remaining lard, add the green leafy vegetables along with salt and MSG, and stir-fry over high heat until just cooked. Drain off any excess moisture. Arrange the vegetables around the duck and serve.