Hanging-Oven Roast Duck (Two Ways)
A Zhejiang specialty, this hanging-oven roast duck is served two ways: first as sliced duck with sweet bean sauce, then as duck bone soup with pickled mustard greens. The duck features crispy skin and tender meat, while the broth is fragrant and savory.
Ingredients
roast duck
1
pickled potherb mustard
100 g
shredded scallion
100 g
sweet bean sauce
50 g
sugar
15 g
MSG
1 g
refined salt
1 g
refined cooking oil (25 g consumed)
750 g
Instructions
1
Sliced Duck
Place a wok over medium-low heat, add the sweet bean sauce along with water (about 100 g), sugar, and MSG. Stir with a spoon while heating until the mixture becomes thin and viscous, then pour it into a small bowl and set aside.
2
Step 2
Place a wok over high heat, add the refined cooking oil and heat to 50–60% hot. Add the roast duck and fry until the skin is crispy and the meat is heated through; remove and drain off the oil. Use a small knife to slice off the duck skin together with the duck meat, cut into slices, and arrange on a plate. Wrap the duck skin, duck meat, and shredded scallion in pancakes, spread with the sweet bean sauce, and eat.
3
Duck Bone and Pickled Mustard Soup
Chop the duck head, neck, and skeleton (after the skin and meat have been sliced off) into small pieces and place in a pot. Add about 1000 g of water, bring to a boil over high heat, then cover. Simmer until the bone broth turns thick and white, then add salt to taste, a pinch of MSG, and the diced pickled mustard greens. Stir into the soup and serve after a moment.
