Five-Spice Duck
Duck braised with dried tofu and shiitake mushrooms in a rich five-spice sauce.
Ingredients
Duck (cleaned, with innards removed, backbone split and removed)
1
Pressed tofu (each cut into 6 pieces)
5
Rehydrated dried shiitake mushrooms (stems removed, cleaned and trimmed)
50 g
Sliced pork
100 g
Winter bamboo shoot slices
25 g
Lard
to taste
Soy sauce
to taste
Sugar
to taste
Scallion
to taste
Ginger
to taste
MSG
to taste
Star anise
to taste
Cinnamon bark
to taste
Slurry
to taste
Sesame oil
to taste
Instructions
1
Pre-preparation
Clean the duck thoroughly, removing all innards; split the backbone and remove it. Cut each pressed tofu into 6 pieces. Remove the stems from the shiitake mushrooms, wash and trim them. Rub soy sauce evenly over the entire duck.
2
Pan-frying and braising
Heat a wok, add lard, and pan-fry the duck until golden on all sides. Add scallion and ginger to the same wok, pour in cooking wine, then add water along with star anise, cinnamon bark, soy sauce, and sugar. Once it comes to a boil, place the duck in the wok and simmer over low heat for 1 hour until cooked through. Place the duck breast-side down in a serving bowl. Strain the cooking broth through a fine sieve to remove the spices and reserve it in a separate bowl.
3
Steaming
Heat the wok with a little oil, then stir-fry the sliced pork, pressed tofu, bamboo shoot slices, and shiitake mushrooms until cooked. Pour in the reserved duck broth and reduce the liquid until about 100 g remains. Pour the mixture over the duck in the bowl, then steam until the duck is tender.
