Pearl Duck

Name: Pearl Duck
Prep time: 35 min
Cook time: 1 h 30 min
Total time: 2 h 5 min
Ingredients: 1 Cleaned duck (cleaned and boned); 10 g White sugar; 100 g Large shrimp (loosened and mixed); 250 g Rendered pork fat (lard); 10 g Scallions; 10 g Cooked fox nuts (embedded in the meat); 2 Eggs (beaten into a paste); 150 g Lean pork (minced and spread over the duck); 20 g Shaoxing wine; 5 g Ginger; 2 g Fine salt; 5 g Dry starch; 1 g Wet starch; 1000 g Chicken broth; 20 g Soy sauce; 750 g Peanut oil (use as needed)

A signature Nanjing duck dish, Pearl Duck features deboned duck stuffed with meat, steamed until tender, drizzled with savory braising sauce, and garnished with glossy, oil-tossed large shrimp.

2h 5m

Easy

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Ingredients

Cleaned duck (cleaned and boned) 1

White sugar 10 g

Large shrimp (loosened and mixed) 100 g

Rendered pork fat (lard) 250 g

Scallions 10 g

Cooked fox nuts (embedded in the meat) 10 g

Eggs (beaten into a paste) 2

Lean pork (minced and spread over the duck) 150 g

Shaoxing wine 20 g

Ginger 5 g

Fine salt 2 g

Dry starch 5 g

Wet starch 1 g

Chicken broth 1000 g

Soy sauce 20 g

Peanut oil (use as needed) 750 g

Instructions

Preparing the Duck

After cleaning the duck, remove the feet and claws and place it on a cutting board. Slice along the spine from the tail up to the neck with a knife, sever the neck bone at the killing opening and pull it out, then remove the spine, breast bone, and leg bones, and lay the duck skin-down on the board. Mince the pork, spread it evenly over the duck meat, and gently score it crosswise and then lengthwise with the knife. Embed the fox nuts evenly throughout the meat.

Coating and Coloring

Crack the eggs into a bowl, add 0.5 g fine salt, 0.5 g MSG, and 5 g dry starch, and beat into a smooth paste. Spread this paste over the pork mince, then place the duck skin-down on a large plate and coat the duck skin with 5 g soy sauce so it is evenly tinted.

Preparing the Shrimp

Place the shrimp in a bowl, loosen them with 0.5 g fine salt and half an egg white, then mix evenly with 0.5 g dry starch.

Frying

Heat a wok over the flame, pour in peanut oil and heat it to 80% hot, then add the duck and fry until the skin turns a light golden yellow. Carefully tip the contents into a strainer to drain off the oil.

Braising

Place a bamboo mat at the bottom of a large clay pot, set the duck inside, and tuck the duck bones into the empty spaces around it. Add scallions, ginger, Shaoxing wine, 1 g fine salt, and 15 g soy sauce, then pour in the chicken broth. Bring to a boil over high heat, skim off the foam, and move the pot to a low flame to braise until the duck meat is thoroughly tender. Remove from the heat, take out the duck, and arrange it on a serving dish.

Thickening and Saucing

Heat a wok over the flame, add the lard, and bring it to 50% hot. Pass the shrimp through the oil; when the shrimp turn white, pour them into a strainer to drain. Return the wok to the heat and pour in the original braising liquid from the duck. Thicken it with wet starch, drizzle in 25 g lard, and evenly pour the sauce over the duck. Finally, scatter the large shrimp over the duck breast and serve.