Jellied Duck
A Huaiyang-style cold dish of cleaned duck stewed with pork and pork skin, then frozen.
Ingredients
whole duck
1
pork
500 g
pork skin
200 g
soy sauce
60 g
fine salt
12.5 g
Shaoxing wine
75 g
sugar
40 g
fennel
a pinch
star anise
a pinch
scallion and ginger
a pinch
Instructions
1
Blanch and Braise
Place the whole duck, pork, and pork skin together into boiling water and blanch briefly to draw out the blood. Remove and transfer to a clay pot. Add enough water to submerge the ingredients, along with the soy sauce, salt, wine, sugar, fennel, star anise, scallion, and ginger. Simmer gently over low heat until everything is very tender.
2
Set and Slice
Strain the broth into a large bowl. Remove the duck, strip off the bones, and add the boned duck meat to the same bowl. Discard the remaining solids. Freeze the bowl quickly until the broth sets into a firm jelly, then unmold and cut into large chunks before serving.
