Cordyceps Duck
A Sichuan dish featuring tender meat and a flavorful broth, made by steaming duck stuffed with cordyceps. Rich in nutrients.
Ingredients
Tender fat duck (cut an opening across from the back and tail, remove the entrails, cut off the anus, blanch in water until all blood is drawn out, then chop off the beak and feet)
1 whole
Cordyceps (soak in 30°C warm water for 15 minutes, then wash clean)
As needed
Scallion segments
As needed
Shaoxing wine
As needed
Monosodium glutamate
As needed
Ginger
As needed
Sichuan salt
As needed
Duck broth
As needed
Instructions
1
Preparing the duck
Make an opening across the cleaned duck from the back and tail, remove the entrails, cut off the anus, place in a pot of boiling water to blanch out all the blood, then remove and chop off the duck's beak and feet, and twist the wings around onto the back to plate neatly.
2
Preparing the cordyceps
Soak the cordyceps in 30°C warm water for 15 minutes, then wash clean.
3
Stuffing and steaming
Sharpen bamboo chopsticks to a fine point and poke small slanted holes in the duck's breast and belly; insert one cordyceps into each hole. Once all are inserted, place the duck in a large serving pot (belly up), add Shaoxing wine, ginger, scallions, Sichuan salt, and duck broth. Cover the pot tightly and steam over a bamboo steamer for 3 hours until tender. Remove the ginger and scallions, add monosodium glutamate, and bring the serving pot directly to the table.
