Konjac Wild Duck
Konjac Wild Duck: Fresh, tender wild duck cooked with konjac tofu, a dish that aids digestion.
Ingredients
wild duck (about 700 g, slaughtered, bled, plucked, gutted, washed, feet removed, tendons loosened)
1
konjac tofu (cut into 1 cm wide, 5 cm long strips)
200 g
pea shoots
100 g
scallions (smashed)
40 g
ginger (smashed)
20 g
ground white pepper
5 g
wet cornstarch slurry
25 g
rendered pork fat
50 g
salt
20 g
chicken broth
1000 g
MSG
3 g
Instructions
1
Step 1
Slaughter the wild duck, bleed it, pluck the feathers, remove the innards, wash it, chop off the feet, and loosen the tendons. Rub 15 g of salt evenly over the inside and outside of the duck. Place it in a bowl, add the smashed scallions and ginger, and steam over high heat until very tender. Cut the konjac tofu into 1 cm wide, 5 cm long strips.
2
Step 2
Place a wok over high heat, pour in boiling water, blanch the konjac tofu strips, then transfer them to a bowl and soak in 300 g of chicken broth. Transfer the steamed wild duck onto a serving plate. Strain the duck steaming juices into a pot, add the remaining 700 g of chicken broth, 5 g of salt, ground white pepper, and MSG. Add the konjac tofu strips and pea shoots, thicken with the wet cornstarch slurry, drizzle with a little hot oil, and pour the sauce over the steamed wild duck. Serve immediately.
