Braised Duck Kidneys and Mesentery Tubes

Name: Braised Duck Kidneys and Mesentery Tubes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 125 g duck kidneys (boiled and peeled); 125 g duck mesentery tubes (the tubes from the leaf fat, boiled and scored); a pinch scallion, minced; a pinch ginger, finely chopped; 45 g Shaoxing wine (a small amount added during cooking for extra flavor); 20 g soy sauce; a pinch caramel color; a pinch braised duck brine; 45 g water chestnut starch (mixed with water for thickening); 250 g clear broth; to taste lard (for sautéing); a pinch bright oil (for finishing glaze and flavor)

A Beijing-style braised dish of duck kidneys and vas deferens, first parboiled and sliced, then braised to a glossy amber color with a rich, savory flavor.

25 min

Easy

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Braised Duck Kidneys and Mesentery Tubes

Ingredients

duck kidneys (boiled and peeled) 125 g

duck mesentery tubes (the tubes from the leaf fat, boiled and scored) 125 g

scallion, minced a pinch

ginger, finely chopped a pinch

Shaoxing wine (a small amount added during cooking for extra flavor) 45 g

soy sauce 20 g

caramel color a pinch

braised duck brine a pinch

water chestnut starch (mixed with water for thickening) 45 g

clear broth 250 g

lard (for sautéing) to taste

bright oil (for finishing glaze and flavor) a pinch

Instructions

Preparing the main ingredients

Place the duck kidneys in a pot of boiling water, cook until done, then remove and peel off the outer skin. Wash the duck mesentery tubes (the tubes from the leaf fat) under clean water, also cook them in boiling water until done, then remove, turn them, and score a leaf-shaped pattern into them. Blanch the duck kidneys and mesentery tubes together briefly in boiling water, then lift out with a slotted spoon.

Braising and thickening

Heat lard in a wok, sauté the minced scallion and ginger until fragrant, then add wine, soy sauce, caramel color, clear broth, and braised duck brine. Add the duck kidneys and mesentery tubes and bring to a boil. Skim off the foam, then shift to a gentle (warm) heat and braise for about three minutes. Return to high heat, drizzle in the wet water chestnut starch to thicken, and finish with a small amount of wine and bright oil to boost the flavor and add a glossy sheen. Serve immediately.