Cordyceps Whole Duck
A tonic dish that nourishes the lungs and kidneys and replenishes the essential marrow. Traditionally used for fatigue-related cough and asthma, impotence, and seminal emission.
Ingredients
Cordyceps (washed with warm water)
10 g
Old male duck (slaughtered, feathers removed, entrails cleaned, claws chopped, blanched in boiling water, cooled)
1
Cooking wine
to taste
Ginger (sliced)
to taste
Scallion whites (sliced)
to taste
White pepper powder
to taste
Salt
to taste
MSG
to taste
Instructions
1
Step 1
Slaughter the duck, remove all feathers and entrails, wash it clean, chop off the claws, blanch in boiling water, then remove and let cool. Wash the cordyceps with warm water. Slice the ginger and scallions and set aside.
2
Step 2
Split the duck's head along the neck, take 8-10 cordyceps and place them inside the duck's head, then tie tightly with cotton string.
3
Step 3
Place the remaining cordyceps together with the ginger and scallion whites inside the duck's cavity, then place the duck in a pot, pour in clear broth, and season with salt, white pepper, and cooking wine.
4
Step 4
Seal the pot's opening with damp cotton paper and steam over boiling water for about 2 hours. After removing from the steamer, take off the paper, discard the ginger and scallion whites, add MSG, and it is ready.
