Lychee Lotus Leaf Duck
Duck steamed with lychees and lotus leaves — a refreshing summer dish with a delicate lotus leaf aroma.
Ingredients
duck (about 750g, plucked and gutted)
1
lychees (peeled and pitted)
250 g
lotus leaf (trimmed into a round shape with zigzag edges and a hole in the middle)
1
fine salt
2.5 tsp
white pepper powder
1.5 tsp
MSG
1.5 tsp
ginger
1
scallion
1
cooking wine
0.5 tbsp
clear broth
750 g
Instructions
1
Prepare the duck
Pluck the duck, cut along the back to remove the innards, break the large bones with the flat of a knife, blanch briefly in a pot of boiling water, and place it in a soup bowl with the belly facing up. Pour in the clear broth and add the fine salt, ginger, scallion, and cooking wine.
2
Steam the duck
Trim the lotus leaf into a circle the same size as the mouth of the soup bowl, cut zigzag edges around the perimeter, make a small hole in the center, and place it over the soup bowl. Peel and pit the lychees, arrange them in the lotus leaf hole in the middle, and steam over rapidly boiling water until the duck is tender and falling apart. Lift out of the steamer, sprinkle with the white pepper powder and MSG, and serve immediately.
