Steamed Duck with Ginkgo Nuts
Ginkgo paired with duck is traditionally used to nourish yin and the stomach while promoting diuresis to reduce swelling. It is suited to those with yin deficiency and signs of internal heat, including bone-steaming fatigue fever.
Ingredients
Ginkgo nuts (cooked, peeled, briefly fried in lard)
200 g
White duck
1000 g
Ginger
to taste
Chopped scallions
to taste
Pepper
to taste
Salt
to taste
Ground white pepper
to taste
Cooking wine
to taste
Clear broth
to taste
Instructions
1
Prepare the ginkgo nuts
Cook the ginkgo nuts until done, peel them, and briefly fry them in lard.
2
Marinate the duck
Rub the duck inside and out with salt, ground white pepper, and cooking wine. Place it in a pot, add ginger, chopped scallions, and pepper, and steam for 1 hour.
3
Bone the duck and arrange in bowl
Cut along the duck's back with a knife, remove all the bones, and lay the duck flat in a bowl, trimming it to fit the bowl's rim. Cut the trimmed duck meat into dice the same size as the ginkgo nuts, mix with the ginkgo nuts, place on top of the duck breast, pour in the original juices, and add clear broth.
4
Steam until done
Steam for 30 minutes until the duck is tender and fully cooked.
