Steamed Duck with Preserved Winter Vegetables

Name: Steamed Duck with Preserved Winter Vegetables
Prep time: 20 min
Cook time: 2 h 5 min
Total time: 2 h 25 min
Ingredients: 1 cleaned duck (1000g); 25 g preserved winter vegetables (washed and squeezed dry); 15 g rehydrated shiitake mushrooms (pre-blanched in boiling water); 750 g clear meat broth (used in two portions: 400g for steaming, 350g for pouring); 1.5 g fine salt; 2.5 g MSG; 2 g Shaoxing wine

A traditional Minnan stewed duck dish flavored with preserved winter vegetables, featuring a clear broth and tender, fall-off-the-bone meat with a rich, mellow aroma.

2h 25m

Easy

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Steamed Duck with Preserved Winter Vegetables

Ingredients

cleaned duck (1000g) 1

preserved winter vegetables (washed and squeezed dry) 25 g

rehydrated shiitake mushrooms (pre-blanched in boiling water) 15 g

clear meat broth (used in two portions: 400g for steaming, 350g for pouring) 750 g

fine salt 1.5 g

MSG 2.5 g

Shaoxing wine 2 g

Instructions

Prepare the duck

Blanch the duck in boiling water for about 3 minutes, then remove. Chop off the duck head, wings, and feet and place them in a small bowl. Wash the preserved winter vegetables and squeeze out the excess moisture. Cut off the duck neck and chop it into 10 pieces, then stuff them together with the vegetables into the duck cavity. Place the duck breast-side up in a large bowl and add 400 g of the clear meat broth along with the fine salt, MSG, and Shaoxing wine. Place both bowls together into a steamer and steam over high heat for 2 hours, then remove. Pour off the steaming liquid and set it aside.

Plate the dish

Transfer the steamed duck to a serving bowl and arrange the head, wings, and feet back into their proper positions to recreate the whole duck shape. Pre-blanch the shiitake mushrooms in boiling water and place them over the duck. Combine the remaining 350 g of clear meat broth with the reserved steaming liquid, bring to a boil, and pour it over the duck. Serve immediately.