Mallard Duck (Wild Duck)
A stir-fried dish featuring wild duck (mallard) as the main ingredient, combined with green peas and other vegetables. Traditionally valued for replenishing qi, nourishing the spleen, and moistening dryness.
Ingredients
Wild duck meat (remove skin and tendons, rinse in clean water to remove blood, pat dry, cut into willow-leaf slices with a slant cut)
to taste
Fine salt (for marinating)
to taste
Beaten egg (mixed with wet starch for coating)
to taste
Wet starch (for coating and thickening)
to taste
Lard (heated to medium-hot)
to taste
Green peas (garnish)
to taste
Cooking wine (seasoning)
to taste
Minced ginger (seasoning)
to taste
Chopped scallion (seasoning)
to taste
MSG (seasoning)
to taste
Chicken broth (for stir-frying)
to taste
White pepper powder (sprinkled after plating)
to taste
Instructions
1
Ingredient Preparation
Remove the skin and tendons from the wild duck meat, rinse in clean water to wash away blood, pat dry, and cut into willow-leaf slices using a slant cut. Place in a bowl, add fine salt and knead until well mixed, then add the beaten egg and wet starch together and stir to coat the meat.
2
Frying
Heat lard in a wok to medium-hot, add the duck slices and use a ladle to spread them apart. When the duck slices float up to the surface of the oil, pour off the excess oil from the wok.
3
Stir-frying
Add green peas, fine salt, cooking wine, minced ginger, chopped scallion, MSG, and chicken broth. Stir-fry until the duck meat is cooked through.
4
Thickening
Thicken the sauce with wet starch, transfer to a plate, and sprinkle with white pepper powder to finish.
