Clear-Stewed Whole Duck
Clear Stewed Plump Duck, a classic traditional Jiangsu dish, uses plump fattened duck as its core ingredient, stewed with sliced ham and winter mushrooms. The finished soup is crystal clear, the duck meat is tender and succulent, and the duck retains its fully intact shape.
Ingredients
whole fat duck (slaughtered, cleaned, and blanched in cold water to remove blood, then rinsed)
about 2500 g
ham (sliced)
25 g
rehydrated dried mushroom slices
15 g
fine salt
12 g
Shaoxing wine
30 g
scallions
25 g
ginger
25 g
MSG (added at the end)
3 g
Instructions
1
Preliminary preparation
Slaughter and clean the duck. Place it in a pot of cold water and bring to a boil to remove the blood (skim off all the blood foam). Remove the duck and rinse it clean.
2
Clay pot steaming
Place the blanched duck in a clay pot. Strain the original duck broth through a sieve and pour it over the duck. Add the ham slices, mushroom slices, fine salt, Shaoxing wine, scallions, and ginger. Steam over high heat for about 2 hours. Remove, pick out the scallions and ginger, stir in the MSG, and serve.
