Lotus Leaf Steamed Duck
Muscovy duck is marinated with seasonings alongside shiitake mushrooms and carrot florets, then laid on lotus leaves and steamed, taking on a delicate lotus fragrance.
Ingredients
Muscovy duck (washed, cut into pieces)
500 g
Rehydrated shiitake mushrooms (sliced)
25 g
Carrot flower slices
10 g
Lotus leaf (cut to fit, lining the bamboo steamer)
1
Light soy sauce
10 g
Fine salt
2 g
MSG (monosodium glutamate)
5 g
Aged Shaoxing wine
5 g
Toasted sesame oil
2 g
Wet cornstarch slurry
15 g
Peanut oil
20 g
Scallion knots ("horse-hoof" scallions)
5 g
Instructions
1
Ingredient prep
Rinse the Muscovy duck and cut it into pieces about 3 cm long and 2 cm wide. Slice the rehydrated shiitake mushrooms.
2
Marinating
Combine the duck pieces, shiitake slices, carrot flower slices, light soy sauce, fine salt, MSG, aged Shaoxing wine, toasted sesame oil, wet cornstarch slurry, peanut oil, and scallion knots. Mix thoroughly and marinate for 30 minutes.
3
Steaming
Line a small bamboo steamer basket with the cut lotus leaf. Arrange the marinated duck pieces on top of the lotus leaf. Steam over high heat for 30 minutes, then serve immediately.
