Steamed Duck in Lotus Leaves with Rice Flour

Name: Steamed Duck in Lotus Leaves with Rice Flour
Prep time: 1 h 30 min
Cook time: 55 min
Total time: 2 h 25 min
Ingredients: 1/2 Boneless fatty duck (about 1 kg, sliced); 220 g Polished rice (toasted and ground into coarse rice flour); 2 Fresh lotus leaves (washed and cut into pieces); 30 g Sesame oil; 25 g Sweet bean paste; 1 g White pepper powder; 2 g Sichuan peppercorns; 2 g Star anise; 5 g Sugar; 3 g MSG (monosodium glutamate); 30 g Minced scallion; 25 g Minced ginger

The duck is first marinated in rice noodles and steamed, then wrapped in lotus leaves and steamed again, blending the light, fresh fragrance of lotus leaves with the savory aroma of the rice noodles.

2h 25m

Easy

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Steamed Duck in Lotus Leaves with Rice Flour

Ingredients

Boneless fatty duck (about 1 kg, sliced) 1/2

Polished rice (toasted and ground into coarse rice flour) 220 g

Fresh lotus leaves (washed and cut into pieces) 2

Sesame oil 30 g

Sweet bean paste 25 g

White pepper powder 1 g

Sichuan peppercorns 2 g

Star anise 2 g

Sugar 5 g

MSG (monosodium glutamate) 3 g

Minced scallion 30 g

Minced ginger 25 g

Instructions

Step 1

Rinse the dressed fatty duck under clean water, remove the bones with a knife, then slice on a slant into 32 pieces and place in a dish. Add cooking wine, sugar, sweet bean paste, soy sauce, MSG, salt, white pepper, scallion, minced ginger, and sesame oil, mix well, and let marinate for about 1 hour.

Step 2

Place the polished rice, Sichuan peppercorns, and rice into a dry pan. Toast over low heat until yellow, let cool, then grind into coarse rice flour. Mix the flour into the marinated duck slices until evenly coated, arrange in a bowl, and steam over high heat until cooked through.

Step 3

Trim off the stems of the fresh lotus leaves, wash them thoroughly, and wipe off the fine fuzz on the surface with a clean cloth.

Step 4

Score each lotus leaf with two crossing cuts (4 cuts total, forming a rice-grain pattern), dividing into 16 pieces total. Set aside.

Step 5

Lay each lotus leaf piece smooth-side down, place 2 pieces of the steamed rice-flour-coated duck in the center, fold into square parcels, and stand them upright in a bowl packed tightly with no gaps. Steam over high heat for about 30 minutes, then invert onto a serving plate to serve.