Ginkgo Steamed Duck

Name: Ginkgo Steamed Duck
Prep time: 45 min
Cook time: 1 h 40 min
Total time: 2 h 25 min
Ingredients: 1 (about 1000 g) Duck (washed, head and feet removed); 200 g Ginkgo nuts (cracked, shelled, boiled, membrane removed, bitter center removed, blanched, deep-fried); 500 g Rendered pork fat (lard); 2 g White pepper; 15 g Cooking wine; 10 g Chicken fat; 200 g Clear broth; 10 g Ginger; 10 g Scallion; 3 g Salt; 2 g Sichuan peppercorn; 1 g MSG (original text mistakenly written as "Wei Ke"); 150 g Broth; 15 g Bean starch (mixed into a slurry)

A classic Sichuan dish featuring tender, flavorful duck paired with ginkgo nuts. Believed to nourish yin, support the stomach, promote diuresis to reduce swelling, and relieve asthma and cough.

2h 25m

Easy

0 favorites

Ingredients

Duck (washed, head and feet removed) 1 (about 1000 g)

Ginkgo nuts (cracked, shelled, boiled, membrane removed, bitter center removed, blanched, deep-fried) 200 g

Rendered pork fat (lard) 500 g

White pepper 2 g

Cooking wine 15 g

Chicken fat 10 g

Clear broth 200 g

Ginger 10 g

Scallion 10 g

Salt 3 g

Sichuan peppercorn 2 g

MSG (original text mistakenly written as "Wei Ke") 1 g

Broth 150 g

Bean starch (mixed into a slurry) 15 g

Instructions

Preparing the Ginkgo Nuts

Crack the ginkgo nuts and remove the shells. Boil in water until cooked, peel off the thin membranes, trim off both ends, and remove the bitter centers. Blanch once more in boiling water to remove the bitterness, briefly fry in lard, then remove and set aside.

Seasoning and Steaming the Duck

Wash the duck and remove the head and feet. Rub evenly all over with salt, white pepper, and cooking wine, then place in a bowl. Add ginger, scallions, and Sichuan peppercorns. Steam in a steamer for about 1 hour, then remove.

Deboning and Shaping

Discard the ginger, scallions, and Sichuan peppercorns. Cut along the backbone with a knife, remove all the bones, place the duck in a bowl, and trim the edges flush with the rim to form a neat round shape.

Stuffing and Re-steaming

Dice the remaining duck meat, mix with the ginkgo nuts, and arrange on top of the duck breast. Pour in the original juices, add broth, and steam in a steamer for about half an hour until the duck is tender. Remove from the steamer and invert onto a serving plate.

Thickening the Sauce

Pour clear broth into a pot, then add chicken fat, cooking wine, salt, MSG, white pepper, and the bean starch slurry to thicken. Add lard, and pour the glossy white sauce over the duck to serve.