Kapok Jiaji Duck

Name: Kapok Jiaji Duck
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Chinese
Ingredients: 1500 g Stuffed deboned duck (pre-prepared); 400 g Choy sum; 60 g Shrimp paste (squeezed into 12 balls); 25 g Crab roe (divided into 12 portions); 2 g Fine salt; 100 g Second broth; 30 g Thickening sauce; 25 g Stuffed duck original juice; 0.1 g White pepper powder; 5 g Dark soy sauce; 15 g Shaoxing wine; 23 g Wet cornstarch; 0.5 g Sesame oil; 80 g Peanut oil; 3 g MSG; 75 g Superior stock; 180 g Egg whites (12 cups x 15g)

Centered on shredded red duck and accompanied by shrimp paste and crab roe presented in delicate flower-shaped cups, along with Chinese greens, the dish features vibrant colors and an elegant presentation.

50 min

Easy

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Ingredients

Stuffed deboned duck (pre-prepared) 1500 g

Choy sum 400 g

Shrimp paste (squeezed into 12 balls) 60 g

Crab roe (divided into 12 portions) 25 g

Fine salt 2 g

Second broth 100 g

Thickening sauce 30 g

Stuffed duck original juice 25 g

White pepper powder 0.1 g

Dark soy sauce 5 g

Shaoxing wine 15 g

Wet cornstarch 23 g

Sesame oil 0.5 g

Peanut oil 80 g

MSG 3 g

Superior stock 75 g

Egg whites (12 cups x 15g) 180 g

Instructions

Steam the shrimp balls

Squeeze the shrimp paste into 12 balls, each weighing about 5g, and place them in a bowl. Divide the crab roe into 12 portions and embed one on top of each shrimp ball. Steam in a steamer over high heat for about 3 minutes until cooked through, then remove.

Make the flower cups

Take 12 flower-cup molds and brush with 10g peanut oil. Pour 15g egg white into each, then place a cooked shrimp ball in the center. Steam in a steamer over low heat for about 2 minutes until cooked. Remove, let cool, and gently lift out of the molds by hand to form "flower cups."

Steam the red duck

Drizzle the reserved stuffed-duck juice over the red duck and place it in a steamer over low heat until warmed through. Remove and reserve the original juice. Flip the duck belly-up onto a long platter, straighten its head and neck, and arrange it into a duck shape.

Stir-fry the choy sum

Heat a wok over medium heat, add 20g peanut oil, then add the choy sum, 2g fine salt, and 100g second broth. Stir-fry until nearly done, then transfer to a strainer to drain. Return the wok to the heat, add 10g peanut oil, add the choy sum and thickening sauce, thicken with 5g wet cornstarch slurry, drizzle with 10g peanut oil, stir well, and arrange around the duck.

Pour the sauce over the duck

Return the wok to the heat, add 25g peanut oil, then add the Shaoxing wine, reserved duck juice, dark soy sauce, sesame oil, white pepper, and 2.5g MSG. Thicken with 15g wet cornstarch slurry, add 25g peanut oil, and mix well. Pour over the duck. Place 9 flower cups around the edge on the choy sum and 3 on the duck's breast.

Pour the soup glaze

Clean the wok and set over medium heat, add 15g peanut oil and 75g superior stock. Thicken with 3g wet cornstarch slurry, add 10g peanut oil and a little sesame oil, mix well, and pour over the duck to finish.