Peony Duck

Name: Peony Duck
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Ingredients: 1 whole duck (cleaned, gutted, split along the back, with the back pounded loose using the back of a knife); 50 g dried shiitake mushrooms (washed); 10 g MSG (taste powder); 50 g ham; 100 g crab roe; 5 g fine salt; 10 g light soy sauce (the original step refers to white soy sauce); 1 slice ginger; 2 scallions; to taste wet cornstarch (for thickening the sauce)

Pound the dressed duck's back bone to loosen it, then braise with dried shiitake mushrooms until tender. Debone and arrange on a serving plate, shaping the shiitake mushrooms, ham, and crab roe into a peony flower, and steam. Finish with a translucent glossy glaze.

2h 20m

Easy

0 favorites

Ingredients

whole duck (cleaned, gutted, split along the back, with the back pounded loose using the back of a knife) 1

dried shiitake mushrooms (washed) 50 g

MSG (taste powder) 10 g

ham 50 g

crab roe 100 g

fine salt 5 g

light soy sauce (the original step refers to white soy sauce) 10 g

ginger 1 slice

scallions 2

wet cornstarch (for thickening the sauce) to taste

Instructions

Preparing the duck

Wash the duck thoroughly, remove the innards, split it open along the back, and pound the back loose with the back of a knife. Then blanch it briefly in boiling water.

Stewing

Place the washed shiitake mushrooms together with the duck into a stewing pot. Add MSG, fine salt, light soy sauce, and scallions, then stew until the duck is fully cooked.

Plating and steaming

Carefully remove the large bones from the stewed duck and lay it on a serving plate. Arrange the shiitake mushrooms, ham, and crab roe into a peony flower shape in the center of the duck, then steam until everything is heated through.