Duck Bundles in Clear Broth
A nourishing, light Hunan dish made by tying duck meat into small bundles resembling bundled firewood, then steaming it in clear broth.
Ingredients
Fresh duck meat (deboned after cooking)
1000 g
Scallion segments
5 g
Cooked ham (cut into 5 cm long, 0.3 cm square strips)
75 g
White pepper
0.5 g
Rehydrated bamboo shoot slices (cut into 5 cm long, 0.3 cm square strips)
75 g
MSG
1 g
Rehydrated shiitake mushrooms (stems removed and washed, cut into 5 cm long, 0.3 cm square strips)
75 g
Fine salt
2 g
Rehydrated celtuce (cut into thick strips)
50 g
Chicken fat
5 g
Chicken broth
500 g
Rendered pork fat
25 g
Instructions
1
Cut ingredients and prep
Boil the fresh duck meat until cooked, remove both the large and small bones, and cut it into 5 cm long, 0.7 cm square strips. Remove the stems from the rehydrated shiitake mushrooms and wash them well. Cut the cooked ham, bamboo shoot slices, and mushrooms all into 5 cm long, 0.3 cm square strips. Cut the rehydrated celtuce into thick strips.
2
Bundle and steam
For each bundle, take 4 duck strips and 2 strips each of ham, bamboo shoot, and mushroom, totaling 10 strips. Tie them together at the middle with celtuce strips to form small bundle shapes, making 24 bundles in total. Arrange them neatly in a clay pot, add the rendered pork fat, 1.5 g of fine salt, 250 g of chicken broth, and the reserved duck bones. Steam over boiling water for 40 minutes, then remove. Discard the duck bones, pour the original broth into a wok, and invert the duck bundles into a large soup bowl.
3
Finish broth and serve
To the wok containing the original duck broth, add the remaining 250 g of chicken broth and bring to a boil. Skim off the foam, add 0.5 g of fine salt, the MSG, and the scallion segments. Pour the broth over the duck in the large soup bowl, sprinkle with white pepper, drizzle with the chicken fat, and serve immediately.
