Lotus Leaf Duck
Korean-style steamed duck infused with the subtle aroma of lotus leaves—rich yet never greasy.
Ingredients
duck (dressed, eviscerated, rinsed and drained; bone removed through an incision at the neck and cut into 8 cm long x 3 cm wide diagonal pieces)
1 (about 2 kg)
lotus leaves (blanched in boiling water with alkali, rinsed in cold water, cut into 14 cm x 7 cm rectangles)
5
soy sauce (for marinating)
15 g
sugar color (for marinating)
10 g
yellow wine (for marinating)
15 g
sugar (for marinating)
25 g
salt (for marinating)
6 g
scallion (julienned)
15 g
ginger (julienned)
10 g
MSG (for marinating)
5 g
sesame oil (added at the end and mixed well)
25 g
chicken fat (added at the end and mixed well)
25 g
rice flour (added and mixed well)
150 g
alkali solution (for blanching lotus leaves)
3 g
spicy bean paste (for marinating)
15 g
Instructions
1
Prepare the Duck
Dress the duck, remove the entrails, rinse and drain well. Make an incision at the duck's neck to remove the wishbone, then cut the meat into 8 cm long x 3 cm wide diagonal pieces. Place in a porcelain bowl and marinate with the sugar color, yellow wine, salt, soy sauce, MSG, sugar, julienned scallion and ginger, and spicy bean paste. Add the rice flour and mix well, then add the sesame oil and chicken fat and stir until thoroughly combined.
2
Wrap and Steam
Blanch the fresh lotus leaves briefly in boiling water with alkali, then remove and rinse in cold water. Cut into 14 cm x 7 cm rectangles. Wrap each piece of marinated duck in a lotus leaf and arrange them neatly opening-side down in a bowl. Place the bowl in a steamer and steam over low heat for 1.5 hours, until the duck is tender and falling apart. Remove and transfer to a serving dish before serving.
