Steamed Duck
Tender and flavorful Sichuan-style steamed duck.
Ingredients
Whole dressed duck (about 2 kg, with innards, feet, tongue, preen gland, and wing tips removed)
1
Cooking wine
50 g
MSG (monosodium glutamate)
10 g
Salt (for rubbing the duck)
30 g
Ginger
20 g
Scallion
30 g
Ground white pepper
a pinch
Stock/broth (including boiling water for blanching the duck and clear soup for steaming)
to taste
Instructions
1
Cleaning and blanching
Clean the duck by removing the innards, feet, tongue, preen gland, and the tips of the wings. Wash thoroughly and drain off excess water. Then briefly cook the duck in boiling stock to remove any bloody water. Remove, rinse with water, and drain as much water as possible.
2
Marinating and steaming
Rub salt all over the duck, place it breast-side up in a pot to marinate briefly, and add the cooking wine, scallion, ginger, white pepper, and clear stock. Seal the pot tightly and steam over high heat with boiling water for 2-3 hours. Remove, lift the lid, skim off the layer of fat, add the MSG, and adjust the seasoning to taste.
