Braised Duck Four Treasures
A Sichuan dish with golden color and a clear, refreshing broth, braised from four ingredients: duck pancreas, duck feet, duck tongue, and duck kidneys.
Ingredients
Duck pancreas (cut into segments)
100 g
Duck feet (cut into strips)
50 g
Duck tongues (washed)
50 g
Duck kidneys (remove veins, peel and split)
30 g
Sesame oil
5 g
Scallion-ginger oil
10 g
Chicken broth
300 g
White pepper
a pinch
Ginger water
to taste
Wet cornstarch slurry
302 g
Shaoxing wine
15 g
Soy sauce
10 g
Salt
2 g
MSG
2 g
Instructions
1
Parboiling
Wash the duck pancreas, duck feet, duck tongues, and duck kidneys (remove the veins). Place them in a pot of boiling water over high heat. Once it returns to a boil, skim off the foam. Reduce to a gentle simmer and cook until done, then drain and set aside.
2
Cutting and Blanching
Cut the duck pancreas into segments, the duck feet into strips, peel and split the duck kidneys, and rinse the duck tongues. Then drop them all into boiling water for a quick blanch, remove, and drain thoroughly.
3
Preparing the Thickened Sauce
Pour the chicken broth into a wok over high heat. Add the Shaoxing wine, soy sauce, salt, ginger water, and MSG. Once it boils, skim off the foam and adjust the seasoning until the broth turns a golden color. Drizzle in the wet cornstarch slurry to make a thin, milky thickened sauce.
4
Final Assembly
Add the four duck treasures to the sauce and gently stir to combine evenly. Drizzle in the scallion-ginger oil and sesame oil, ladle into a serving bowl, sprinkle with white pepper, and serve.
