Stewed Duck with Gong Dan
This traditional Jiangsu stewed dish features a rich, mellow broth, tender fall-apart duck meat, and savory, nourishing dried mussels.
Ingredients
Dressed duck (cut along the back, remove the innards, wash, and blanch in water until the blood is gone)
1 duck (about 2500g)
Chicken (finely diced together with pork fat)
100g
Pork fat (finely diced together with the chicken)
50g
Cooked ham (add ham slices and simmer briefly when serving)
15g
Gong dan (soak in water until soft, trim off the inner hairs or tough parts, and wash)
As needed
Scallion (used in the scallion-ginger mince)
30g
Ginger (used in the scallion-ginger mince)
20g
MSG
4g
Fine salt
15g
Shaoxing wine
40g
Egg white (mix into a paste and stuff onto the gong dan)
As needed
Instructions
1
Prepare the duck
Cut the dressed duck along the back, remove the innards, wash, and blanch in a pot of water until the blood runs clear. Remove and rinse again.
2
Prepare the gong dan
Soak the gong dan in water until soft, trim off the inner hairs or tough parts, wash, and set aside.
3
Make the filling
Finely dice the chicken and pork fat together, add the scallion-ginger mince, then add fine salt, Shaoxing wine, and egg white. Mix into a paste and stuff onto the gong dan, then set aside.
4
Stew
Place the duck in a clay pot (breast side up), add fine salt, Shaoxing wine, scallion, ginger, gong dan, and the original duck broth. Cover, bring to a boil, then reduce to low heat and stew until tender.
5
Finish
When serving, add the ham slices and simmer briefly before serving.
