Ginkgo Duck Clay Pot
A classic Cantonese home-style dish featuring ginkgo nuts slow-cooked with duck, prized as a nourishing meal during the cooler autumn and winter months.
Ingredients
Dressed duck (washed, boiled until cooked, drained, and cut into pieces)
1
Ginkgo nuts (shelled, boiled for 5 minutes, washed and drained)
4 taels
Napa cabbage (washed, cut into short segments, boiled and placed in clay pot)
8 taels
Cilantro (added at the end as garnish)
2
Carrot
to taste
Ground fermented soybeans
to taste
Oyster sauce
to taste
Sugar
to taste
Chicken powder
to taste
Cornstarch (for thickening)
to taste
Cooking wine
to taste
Salt
to taste
Dark soy sauce
to taste
Dried tangerine peel
to taste
Instructions
1
Preparing the ginkgo nuts and duck
Shell the ginkgo nuts and boil them in water for 5 minutes, then wash and drain. Wash the duck, boil in water until cooked, remove and drain, then cut into pieces.
2
Stir-frying and braising
Heat 2 tbsp of oil, stir-fry the ginkgo nuts until cooked through, then add the duck and stir-fry briefly. Add the seasonings and braise the ginkgo nuts until tender, about 20 minutes. Thicken with cornstarch and turn off the heat.
3
Assembling the clay pot
Wash the napa cabbage and cut into short segments. Boil until tender and place in the clay pot, arrange the duck on top of the cabbage and bring to a boil. Garnish with cilantro and serve directly in the clay pot.
