Hongtu Duck
A steamed duck dish from Fujian cuisine: deboned, sliced duck steamed with ham, winter bamboo shoots, and fresh mushrooms, layered over a base of egg white for an attractive presentation.
Ingredients
Whole duck (split from the tail, with head, feet, and entrails removed, washed)
1 (1400 g)
Ham slices (for steaming)
75 g
Winter bamboo shoot slices (for steaming)
75 g
Fresh mushroom slices (for steaming)
75 g
Dried scallops (to enhance flavor)
to taste
Egg whites (whipped with stock and salt, then steamed, used as a base layer)
6 g
Scallions (for steaming the duck)
to taste
Ginger slices (for steaming the duck)
to taste
Shaoxing wine (for steaming the duck and seasoning)
to taste
Salt (seasoning)
to taste
Water chestnut starch (for thickening)
to taste
Clear stock
300 g
Instructions
1
Steam the Duck
Split the duck from the tail, remove the head, feet, and entrails, and wash it clean. Then add wine, scallions, and ginger, and steam in a steamer for about one and a half hours.
2
Debone, Slice, and Steam
Take the duck out, remove the bones, and cut it into small slices. Place the slices in a bowl, add the ham slices, winter bamboo shoot slices, fresh mushroom slices, salt, wine, and clear stock, and steam in the steamer until the duck slices are fully cooked (about ten minutes).
3
Steam the Egg White Base
Whip the egg whites together with clear stock and salt, steam for about three minutes, then remove and place on a serving plate.
4
Pour the Sauce to Finish
Pour the steamed duck slices, ham slices, and the other ingredients into a wok, add clear stock, thicken with wet water chestnut starch to make a light sauce, then pour over the egg white base and serve.
