Steamed Duck Roll in Broth

Name: Steamed Duck Roll in Broth
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Ingredients: 100 g Cooked duck meat (cut into strips); 150 g Pork shoulder meat (minced into paste); 75 g Egg (made into egg sheet); 100 g Fresh pork trotters (scraped clean, cut into small pieces, steamed until tender); 75 g Oil-blasted pork skin (soaked in cold water, sliced, with a pinch of baking soda, soaked in hot water, rinsed and squeezed dry); 75 g Canned bamboo shoots (cut into strips); 15 g Cooking wine (used in portions); 650 ml Duck broth (for steaming and final soup); 7.5 g Fine salt (used in portions); 1.5 g MSG (used in portions); 10 g Scallion segments; 2 slices Ginger

Korean-style steamed duck rolls featuring tender, flavorful duck meat in a tidy, attractive shape.

1h 45m

Easy

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Ingredients

Cooked duck meat (cut into strips) 100 g

Pork shoulder meat (minced into paste) 150 g

Egg (made into egg sheet) 75 g

Fresh pork trotters (scraped clean, cut into small pieces, steamed until tender) 100 g

Oil-blasted pork skin (soaked in cold water, sliced, with a pinch of baking soda, soaked in hot water, rinsed and squeezed dry) 75 g

Canned bamboo shoots (cut into strips) 75 g

Cooking wine (used in portions) 15 g

Duck broth (for steaming and final soup) 650 ml

Fine salt (used in portions) 7.5 g

MSG (used in portions) 1.5 g

Scallion segments 10 g

Ginger 2 slices

Instructions

Steaming pork trotters

Scrape the pork trotters clean with a knife, cut into small pieces, blanch in boiling water, then rinse with clean water. Place in a porcelain bowl, add 5 g cooking wine, 5 g scallion segments, 1 slice ginger, and a small amount of water. Steam over water in a steamer until tender and set aside.

Preparing ingredients

Soak the oil-blasted pork skin in cold water, then slice. Add a pinch of baking soda, soak in hot water, wash by hand, change water and rinse until clear, then squeeze dry. Cut the bamboo shoots into strips; beat the egg in a bowl and pan-fry into one egg sheet.

Making egg roll

Wash the pork shoulder meat, place on a cutting board, and mince into paste. Put in a bowl, add 5 g cooking wine, 1 g fine salt, and 0.5 g MSG, then stir until sticky. Spread onto the egg sheet, roll into an egg roll, and steam over low heat until cooked.

Assembling in bowl

Cut the cooked duck meat into strips and arrange neatly in the center of a mold bowl. Diagonally slice the egg roll and place on both sides of the duck. Add the pork skin slices, bamboo shoot strips, and the steamed trotters. Cover the bowl.

Re-steaming for flavor

Add 10 g cooking wine, 1.5 g fine salt, 5 g scallion segments, 1 slice ginger, and 150 ml duck broth to the duck bowl. Steam for 15 minutes until fully cooked, then remove and invert into a soup bowl.