Pot-baked Wild Duck
A traditional Jiangsu specialty: wild duck is stuffed with a meat filling, braised until cooked, then battered and deep-fried to a golden brown with a crisp exterior and tender interior.
Ingredients
Cleaned wild duck (washed, entrails removed, soaked in clean water for 2 hours to remove blood)
1 duck (about 1500g)
Fat and lean pork (cut into small pieces, for stuffing the duck cavity)
500g
Eggs (for making batter)
3
Flour (for making batter)
100g
Cooking wine (part for marinating, part for stewing)
50g
Scallions (cut into sections, part for stuffing, part for stewing)
25g
Ginger (sliced, part for stuffing, part for stewing)
25g
Salt (seasoning)
10g
MSG (seasoning)
5g
Sichuan pepper salt (sprinkle on the finished dish)
A pinch
Cassia bark (for stuffing to add aroma)
15g
Star anise (for stuffing to add aroma)
10g
Tsaoko fruit (for stuffing to add aroma)
5g
Cloves (for stuffing to add aroma)
3g
Peanut oil (for frying)
1500g (about 100g consumed)
Instructions
1
Preparing the Wild Duck
Wash the wild duck, remove the entrails, and soak in clean water for 2 hours to remove the blood.
2
Stuffing the Cavity
Cut the pork into small pieces and combine with scallions, ginger, cooking wine, salt, MSG, cassia bark, star anise, tsaoko fruit, and cloves. Stuff into the duck cavity and tie tightly with string.
3
Stewing
Place the duck in a pot, add clean water to cover the duck, and add the remaining scallions, ginger, cooking wine, salt, and MSG. Bring to a boil over high heat, then reduce to low heat and stew for 2 hours.
4
Coating with Batter
Remove the stewed duck, drain off the water, and coat with a batter made from eggs and flour.
5
Deep-frying
Pour peanut oil into a pot and heat to about 60% hot (around 150°C/300°F). Add the duck and fry until golden brown, then remove and drain the oil.
6
Plating
Cut the fried duck into pieces, arrange on a plate, sprinkle with Sichuan pepper salt, and serve.
