Roasted and Steamed Whole Duck
A traditional Wuxi specialty: first roasted, then braised, preserving the fragrant, tender juiciness of roast duck while adding the rich, succulent depth of braised duck.
Ingredients
Tender female duck (cleaned)
1 (1750 g)
Shaoxing wine
25 g
Maltose
50 g
Cooked ham
50 g
Scallion knot
10 g
Pork broth
1500 g
Fine salt
15 g
Cooked winter bamboo shoots
50 g
MSG
1 g
Soaked dried shiitake mushrooms
20 g
Ginger slices
10 g
Instructions
1
Step 1
Cut off the duck's feet and small wings. Make a small opening about 3 cm long under the right armpit and remove the internal organs. Insert a 10 cm long wooden stick through the opening to brace the chest and back, then place in boiling water and scald briefly. Pat the duck dry with a clean cloth and evenly coat with a layer of maltose. Use two 5 cm long wooden sticks to prop open both wings. Insert a folded duck feather quill into the anus (to drain water from the body cavity) and hang in a cool, ventilated place to dry for about 24 hours. Remove, pull out the quill, take out the wooden stick from inside, plug the anus with a wooden plug, then pour boiling water into the opening until full.
2
Step 2
Burn yellow soybean stalks into ash inside the oven, then hang the duck in the oven and roast for about 20 minutes (keeping the duck evenly heated), until the skin turns golden yellow. Remove from the oven.
3
Step 3
Pull out the wooden plug at the duck's anus and drain all the water from the body cavity. Cut off the duck's tail and neck and place them at the bottom of a large clay pot as a base. Place the duck on top (breast facing up). Then arrange the ham slices, shiitake mushrooms, and bamboo shoot slices neatly on the duck's breast. Add Shaoxing wine, fine salt, MSG, scallion knot, ginger slices, and pork broth. Cover the pot and steam over high heat for about 2 hours until tender. Remove, pick out the scallions and ginger, and serve.
