Nourishing Beggar King Duck
A medicinal-cuisine variation: stuff a duck with herbs such as astragalus root and codonopsis, wrap it in lotus leaf, seal tightly with wine-jar clay, then bake according to the beggar's chicken method. Known for its nourishing, tonic properties.
Ingredients
Duck (prepared, all feathers removed)
about 1500g
Astragalus root
20g
Codonopsis root
15g
Angelica sinensis (Dang Gui)
5g
Dried tangerine peel
5g
Licorice root
15g
Cassia bark
3g
Star anise (Chinese anise)
3g
Fine salt
15g
Sugar
5g
Dark soy sauce
3g
Instructions
1
Marinate
After preparing the duck and removing all feathers, rub the entire body evenly with a mixture of fine salt and sugar. Marinate for about 15 minutes, then brush the duck with dark soy sauce to deepen the color. Stuff the cavity with astragalus root, codonopsis root, angelica sinensis, dried tangerine peel, licorice root, cassia bark, and star anise. Wrap tightly in softened lotus leaves and seal completely with wine-jar clay.
2
Roast
For the cooking method, refer to "Authentic Beggar's Chicken," but shorten the cooking time slightly — about 100 minutes should be enough.
