Cordyceps Duck
Stewed with old male duck and cordyceps sinensis, this dish is nourishing and strengthening, with diuretic and phlegm-resolving benefits.
Story
A beloved staple of traditional Chinese nourishing cuisine, this dish pairs hearty old male duck with prized cordyceps sinensis for a slow, gentle stew that offers both deep, comforting flavor and valuable wellness-supporting properties.
Ingredients
Cordyceps (rinsed clean of mud and sand with clear water)
20g
Old male duck (slaughtered, de-feathered, eviscerated, feet chopped off, rinsed clean)
1 whole
Cooking wine
to taste / as needed
Sliced ginger
to taste / as needed
Scallion segments
to taste / as needed
Pepper powder
to taste / as needed
Refined salt
to taste / as needed
Monosodium glutamate
to taste / as needed
Instructions
1
Prepare the Duck
Remove feathers from the duck, discard the internal organs, cut off the feet, rinse thoroughly, blanch briefly in a pot of boiling water, then remove and rinse with cold water. Rinse the cordyceps with clean water to remove mud and sediment.
2
Stuff the Cordyceps
Split the duck head along the neck, insert 8–10 cordyceps into the duck head, tie it securely with cotton thread, then place the remaining cordyceps, ginger, and scallions into the duck's abdominal cavity.
3
Steam
Place the duck into a stewing bowl, pour in clear broth, add salt, cooking wine, and white pepper, seal the bowl opening tightly with cotton paper, then steam in a steamer until fully cooked. After removing from the steamer, take off the cotton paper, discard the ginger and scallions, add MSG to adjust the flavor and serve.
