Ring Bell Duck
Duck steamed until tender with scallions, ginger, and seasonings, served with small chicken wontons in a light, flavor-packed broth.
Ingredients
cleaned duck (about 2 kg)
1
chicken wontons
24
raw cooking oil (about 25 g actually used)
500 g
cooking wine
70 g
MSG
5 g
scallions
15 g
ginger
15 g
salt
7 g
Instructions
1
Step 1
Pluck all the down from the duck, split it open along the back, and remove the innards. Blanch it in boiling water until heated through, then lift it out and rinse it in cold water to remove the blood.
2
Step 2
Place the scallions, ginger, cooking wine, MSG, salt, and duck in a soup pot, adding enough water to cover the duck. Steam until completely tender, then remove the duck and discard the scallions and ginger.
