Scallion-Braised Duck
A classic Beijing palace dish, prized for its golden finish, tender and crisp duck, and rich, savory flavor.
Ingredients
Stuffed duck (viscera removed, thoroughly washed, boiled to about 80% doneness, then deboned)
1000 g
Scallion (cut into 3 cm segments, fried until brown)
10 g
Cooking wine
10 g
MSG
1 g
Cornstarch
30 g
MSG
5 g
Soy sauce
20 g
Ginger
15 g
Rapeseed greens
200 g
Lard
150 g
Fine salt (amount not listed in source; mentioned in steps)
Stock (amount not listed in source; mentioned in steps)
Instructions
1
Step 1
Remove the duck's viscera and wash it thoroughly. Place it in boiling water and cook until about 80% done, then remove the bones. Cut the scallions into 3 cm segments and deep-fry them in hot lard until browned. Remove the scallions and place them together with the duck in a large bowl. Add the cooking wine, MSG, fine salt, and stock, then steam the duck until fully cooked.
2
Step 2
Bring one ladle of the stock to a boil, then stir in the MSG, cooking wine, fine salt, and soy sauce. Thicken the sauce with cornstarch slurry.
3
Step 3
Transfer the steamed duck onto a large serving plate, placing it upside-down so the presentation side faces up, then pour the thickened sauce evenly over the duck.
