Four-Joy Duck

Name: Four-Joy Duck
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Ingredients: 750 g cleaned young duck (split along the back, keeping the breast attached, sever the large bones with the heel of the knife, and remove the tongue from inside the beak); 30 g pork (cut into 1.5 cm cubes); 10 g scallion (cut into segments); 10 g ginger (cut into pieces); 5 g Sichuan peppercorns; 5 g star anise; 5 g cinnamon bark; 20 g sugar; 5 g fine salt; 1 g MSG; 21 g Shaoxing wine; 15 g wet starch; 100 g sesame oil; 1500 g peanut oil

Four-Joy Duck, a classic Shandong dish, features tender duck meat with a rich, mellow flavor that melts in the mouth without being greasy.

2h 35m

Easy

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Ingredients

cleaned young duck (split along the back, keeping the breast attached, sever the large bones with the heel of the knife, and remove the tongue from inside the beak) 750 g

pork (cut into 1.5 cm cubes) 30 g

scallion (cut into segments) 10 g

ginger (cut into pieces) 10 g

Sichuan peppercorns 5 g

star anise 5 g

cinnamon bark 5 g

sugar 20 g

fine salt 5 g

MSG 1 g

Shaoxing wine 21 g

wet starch 15 g

sesame oil 100 g

peanut oil 1500 g

Instructions

Prepare the Ingredients

Split the cleaned young duck along the back, keeping the breast attached. Sever the large bones with the heel of the knife and remove the tongue from inside the beak. Cut the pork into 1.5 cm cubes.

Marinate and Deep-Fry

Marinate the duck together with the pork in soy sauce for 10 minutes, then drain well. Lower into oil heated to about 90% hot (approximately 225 °C) and fry the duck and pork cubes until brownish-red. Remove and drain the oil.

Stew

Transfer to a clay pot, placing the pork, scallion segments, ginger pieces, Sichuan peppercorns, star anise, and cinnamon bark on top. Add the broth together with the sugar, fine salt, and MSG, stir in the Shaoxing wine, and pour the mixture into the clay pot. Simmer over low heat for 2 hours until very tender, then remove.

Plate

Arrange the duck with the skin and braising side facing up on a large oval platter, and place the pork around the duck.

Thicken the Sauce

Pour the remaining braising liquid into a pot and bring to a boil. Adjust the seasoning, thicken with wet starch into a glossy sauce, add the sesame oil, and pour over the duck. Serve immediately.