Ginkgo Whole Duck
A substantial, nourishing dish that supports stomach health, eases asthma, and relieves cough. Made by steaming processed ginkgo nuts with boneless duck meat, then finished with a thickened sauce poured over the top.
Ingredients
Ginkgo nuts (shelled, boiled, membrane peeled, cored, blanched to remove bitterness, briefly deep-fried)
200g
Water-raised duck (cleaned, head and feet removed, deboned, steamed)
1 whole (about 1000g)
Lard (for frying the ginkgo nuts)
500g
White pepper powder
to taste
Cooking wine
to taste
Chicken fat
to taste
Ginger
to taste
Scallions
to taste
Salt
to taste
MSG
to taste
Sichuan peppercorns
to taste
Clear broth
to taste
Water starch slurry
to taste
Instructions
1
Step 1
Shell the ginkgo nuts and place them in a pot. Boil in water until cooked through, then remove and peel off the thin membrane. Trim off both ends, remove the hearts, blanch again in boiling water to remove the bitterness, briefly fry in lard, then remove and set aside.
2
Step 2
Clean the duck and chop off the head and feet. Rub salt, white pepper, and cooking wine evenly over the outside and inside of the duck. Place it in a bowl, add ginger, scallions, and Sichuan peppercorns, and steam over boiling water for 1 hour. Remove and discard the ginger, scallions, and peppercorns. Cut the duck open along the back spine, remove all the bones, and lay it flat in a bowl, trimming the edges so they fit neatly along the rim. Dice the trimmed duck meat into pieces about the size of ginkgo nuts, toss with the ginkgo nuts, and spread the mixture over the duck breast. Pour in the original steaming juices, add broth, and steam for another 30 minutes, until the duck is tender. Then invert the bowl onto a serving plate.
3
Step 3
Pour clear broth into a wok, add the remaining cooking wine, salt, MSG, and white pepper. Thicken with a little water starch slurry, swirl in a touch of chicken fat, and pour the sauce over the duck. Serve immediately.
