Steamed Duck with Bean Paste Sauce

Name: Steamed Duck with Bean Paste Sauce
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Chinese
Ingredients: 1 Plucked duck (about 750g, cleaned with entrails removed); 2 tsp Fine salt; 0.5 tbsp Bean paste sauce; 0.5 tbsp Fermented red tofu; 0.5 tbsp Secondary broth; 0.5 tbsp Vegetable oil; 0.5 tbsp Dark soy sauce; 0.5 tbsp Sugar; 0.5 tbsp Shaoxing wine; 0.5 tbsp Wet cornstarch; 3 tsp Minced ginger; 3 tsp Minced garlic; 0.5 tbsp Lard

Plucked duck is stuffed with fermented bean sauce, red fermented bean curd and other seasonings, steamed until cooked, brushed with soy sauce for color, then finished with a drizzle of reduced original broth glaze.

1h 5m

Easy

0 favorites

Ingredients

Plucked duck (about 750g, cleaned with entrails removed) 1

Fine salt 2 tsp

Bean paste sauce 0.5 tbsp

Fermented red tofu 0.5 tbsp

Secondary broth 0.5 tbsp

Vegetable oil 0.5 tbsp

Dark soy sauce 0.5 tbsp

Sugar 0.5 tbsp

Shaoxing wine 0.5 tbsp

Wet cornstarch 0.5 tbsp

Minced ginger 3 tsp

Minced garlic 3 tsp

Lard 0.5 tbsp

Instructions

Mix the Seasoning

Combine the fine salt, bean paste sauce, fermented red tofu, sugar, Shaoxing wine, minced ginger, and minced garlic in a bowl. Stir well with chopsticks until evenly blended to form the seasoning mixture and set aside for later use.

Stuff and Steam the Duck

Slaughter the duck using the standard method, remove the throat, lungs, and other internal organs, then wash it thoroughly clean. Fill the duck cavity with the prepared seasoning mixture, sew the cavity opening shut with small iron needles, and place the duck on a plate. Set the plate in a steamer and steam over medium heat for 40 minutes until cooked through. Remove the duck while still hot and rub dark soy sauce evenly over the entire skin. Pull out the iron needles, pour out the accumulated juices inside the cavity, chop the duck into pieces, and arrange them on a serving plate to reconstruct the duck's original shape.

Prepare the Sauce

Pour the reserved steaming juices from the duck into a wok, add the secondary broth, and bring to a simmer over the heat. Stir in the diluted wet cornstarch to thicken into a light glaze, swirl in the lard until evenly combined, and pour the finished sauce over the duck. Serve immediately.