Stewed Wen-Wu Duck

Name: Stewed Wen-Wu Duck
Prep time: 25 min
Cook time: 2 h 45 min
Total time: 3 h 10 min
Cuisine: Chinese
Ingredients: Roast duck, Half (about 750 g); 50 g Cooked ham (sliced); White duck, Half (about 750 g); 15 g Rehydrated dried winter mushrooms (halved); 10 g Scallions (tied into knots); 3 g Fine salt; 10 g Ginger (crushed with a knife); 25 g Shaoxing wine; 25 g Duck fat; 2000 g Duck consommé

A traditional Nanjing specialty, combining equal parts roast duck and plain duck in a single stew until the meat is fall-off-the-bone tender, savory, and flavorful.

3h 10m

Easy

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Ingredients

Roast duck Half (about 750 g)

Cooked ham (sliced) 50 g

White duck Half (about 750 g)

Rehydrated dried winter mushrooms (halved) 15 g

Scallions (tied into knots) 10 g

Fine salt 3 g

Ginger (crushed with a knife) 10 g

Shaoxing wine 25 g

Duck fat 25 g

Duck consommé 2000 g

Instructions

Prepare the ingredients

Slice the ham. Halve the rehydrated winter mushrooms. Crush the ginger with the flat of a knife. Tie the scallions into knots.

Initial braise

Use a knife to break apart the spine bones of both the roast duck and the white duck, and remove the preen gland. Line the bottom of a large clay pot with the duck heads and necks, then place the roast duck and white duck belly-to-belly inside. Pour in the duck consommé and add the Shaoxing wine, ginger, and scallions. Press a plate down firmly on top of the ducks to hold them in place, cover with the lid, set the pot over high heat and bring to a boil, then move it to low heat and braise until the meat is fork-tender.

Season and finish

Lift off the pressing plate and remove the ginger and scallions. Add the fine salt, bring back to a rolling boil, skim off any foam, and take the pot off the heat. Arrange the ham slices and winter mushrooms neatly over the duck breasts, drizzle the duck fat over the top, replace the lid, and return to a low flame for about 5 minutes. Serve immediately.