Braised Duck Stuffed with Pigeon

Name: Braised Duck Stuffed with Pigeon
Prep time: 50 min
Cook time: 1 h 30 min
Total time: 2 h 20 min
Ingredients: 1 (approx 1500g) Duck (split along the spine, remove internal organs, clean, remove beak keep tongue); 1 Wild duck (or pigeon) (split along the spine, remove internal organs, clean, remove beak); 10 g Scallion (cut into sections); 10 g Ginger (wrapped with Sichuan peppercorn and cinnamon into a spice packet); 10 g Chicken fat (drizzled on the dish before serving); 2 g Refined salt (for seasoning); 50 g Soy sauce (for marinating and seasoning); 75 g Shaoxing wine (for marinating and seasoning); 0.5 g Cinnamon (wrapped with ginger and Sichuan peppercorn into a spice packet); a pinch Sichuan peppercorn (wrapped with ginger and cinnamon into a spice packet); a pinch Starch (for thickening sauce); 25 g White sugar (for stir-frying sauce); 250 g Clear broth (used in batches: 150g for stewing, 50g for stir-frying sauce, 100g for original duck cooking broth); 1500 g (approx 100g used) Peanut oil (for deep frying, approx 100g used)

A classic dish of Shandong (Lu) cuisine, braised with duck and wild duck as the main ingredients. It has a deep red color, tender and aromatic meat, and a thick, richly flavored sauce.

2h 20m

Easy

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Ingredients

Duck (split along the spine, remove internal organs, clean, remove beak keep tongue) 1 (approx 1500g)

Wild duck (or pigeon) (split along the spine, remove internal organs, clean, remove beak) 1

Scallion (cut into sections) 10 g

Ginger (wrapped with Sichuan peppercorn and cinnamon into a spice packet) 10 g

Chicken fat (drizzled on the dish before serving) 10 g

Refined salt (for seasoning) 2 g

Soy sauce (for marinating and seasoning) 50 g

Shaoxing wine (for marinating and seasoning) 75 g

Cinnamon (wrapped with ginger and Sichuan peppercorn into a spice packet) 0.5 g

Sichuan peppercorn (wrapped with ginger and cinnamon into a spice packet) a pinch

Starch (for thickening sauce) a pinch

White sugar (for stir-frying sauce) 25 g

Clear broth (used in batches: 150g for stewing, 50g for stir-frying sauce, 100g for original duck cooking broth) 250 g

Peanut oil (for deep frying, approx 100g used) 1500 g (approx 100g used)

Instructions

Ingredient Preparation and Marinating

Slaughter the duck and wild duck (or pigeon) separately, remove feathers and clean, split along the spine, remove internal organs and rinse clean. Remove the beak from the duck and retain the tongue; remove the beak from the wild duck (or pigeon). Marinate with soy sauce and Shaoxing wine (total 75g of the two) for 30 minutes. Cut scallions into sections. Wrap ginger, Sichuan peppercorn and cinnamon into a spice packet.

Deep Frying

Heat a wok, add peanut oil and heat to 80% of its smoking point. Add the duck and wild duck (or pigeon) separately, deep fry until they turn jujube red, then remove and set aside.

Stewing

Place a heat-resistant trivet in a clay pot, then add the duck, wild duck (or pigeon), spice packet, scallion sections, refined salt, soy sauce, Shaoxing wine and clear broth (150g). Bring to a rolling boil over high heat for 5 minutes, then reduce to low heat and simmer until fully cooked. Remove and arrange on a plate, with the duck in the front and the wild duck (or pigeon) tucked inside the duck.

Sauce Finishing

Heat a wok, add 25g of peanut oil and heat through. Add white sugar and stir to melt, then pour in clear broth (50g) and 100g of the reserved original duck cooking broth. Bring to a boil, thicken the sauce with wet starch, drizzle with chicken fat, then pour the sauce over the duck and pigeon to serve.