Pearl Duck

Name: Pearl Duck
Ingredients: 1只 skin-on duck (cleaned, deboned); 10克 white sugar; 100克 large peeled shrimp (mixed evenly); 250克 rendered lard; 10克 scallion; 10克 cooked gorgon fruit (embedded in the meat); 2个 eggs (whisked into a paste); 150克 lean pork (minced and spread on the duck); 20g Shaoxing wine; 5g ginger; 2g refined salt; 5g dry starch; 1g wet starch; 1000g clear chicken broth; 20g soy sauce; 750g peanut oil (actual consumption as needed)

A signature representative dish of Nanjing duck cuisine, made with deboned duck stuffed with filling, steamed to a tender, flaky texture, drizzled with savory braising sauce, and garnished with smooth, pan-fried jumbo prawns.

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Revered as a beloved classic of Nanjing’s centuries-old duck culinary tradition, Pearl Duck offers a perfectly balanced taste experience: the melt-in-your-mouth tenderness of seasoned deboned duck, the deep, aromatic savoriness of its glossy braising sauce coating, and the bright, silky burst of flavor from its pan-fried prawn garnish come together to create a dish that is both comforting and elegantly luxurious.

Ingredients

skin-on duck (cleaned, deboned) 1只

white sugar 10克

large peeled shrimp (mixed evenly) 100克

rendered lard 250克

scallion 10克

cooked gorgon fruit (embedded in the meat) 10克

eggs (whisked into a paste) 2个

lean pork (minced and spread on the duck) 150克

Shaoxing wine 20g

ginger 5g

refined salt 2g

dry starch 5g

wet starch 1g

clear chicken broth 1000g

soy sauce 20g

peanut oil (actual consumption as needed) 750g

Instructions

Prepare the duck

After cleaning the eviscerated duck, remove the feet, place it on a cutting board, cut from the tail along the spine to the neck, cut off and pull out the neck bone at the slaughter opening, debone the spine, breastbone and leg bones, and lay the duck skin-side down on the cutting board. Mince the pork, spread it evenly over the duck meat, and gently pat it smooth with a knife first crosswise then lengthwise. Embed the gorgon fruit evenly into the meat.

Coat with paste and color

Crack an egg into a bowl, add 0.5g refined salt, 0.5g MSG, 5g dry starch and stir into a paste, apply it on the minced pork, place the duck skin-side down into a large plate, add 5g soy sauce to fully coat the duck skin with sauce color.

Prepare the shrimp

Place the peeled shrimp in a bowl, mix with 0.5g refined salt, half an egg white until smooth, then mix evenly with 0.5g dry starch.

Deep-frying

Place the wok over heat, add peanut oil and heat to 80% hot, put in the duck, deep-fry until the skin turns light yellow, then gently pour into a colander to drain oil.

Braising

Take a large casserole, line the bottom with bamboo mats, put in the duck, stuff the empty spaces around with duck bones, add scallions, ginger, Shaoxing wine, 1g refined salt, 15g soy sauce, pour in chicken stock, bring to a boil over high heat, skim off the foam, move to low heat and braise until the duck meat is tender, then turn off the heat, take out the duck and place it on a plate.

Thicken sauce and pour over

Place the wok over heat, add cooked lard and heat to 50% hot, add the shrimp and deep-fry. When the shrimp turn white, pour them into a colander to drain oil. Place the wok over heat again, pour the original duck brine into the wok, thicken the sauce with wet starch, add 25g cooked lard, pour the sauce evenly over the duck, then sprinkle the large shrimp over the duck breast and serve.