Taibai Duck
A plump duck braised with century-aged Huadiao wine, goji berries, and notoginseng produces an exceptionally fragrant and flavorful dish.
Ingredients
Fat duck (about 1500g)
1
Lean pork
100 g
Goji berries
25 g
Notoginseng slices
15 g
Aged Shaoxing wine
200 g
Scallion knots
50 g
Ginger slices
15 g
Salt
5 g
White pepper
1 g
Instructions
1
Prepare the duck
Clean the duck by removing its innards, briefly blanch in boiling water, then rinse with clean water to wash off the blood. Pat dry and chop off the duck feet. Rub the inside and outside of the duck evenly with Shaoxing wine, salt, and white pepper. Place into a steamer, add scallions, ginger, wine, a small amount of stock, goji berries, and notoginseng, then seal the opening of the vessel tightly with parchment paper.
2
Steaming
Place the steamer into a bamboo steamer basket and steam over high heat for about 3 hours until tender. Remove, peel off the parchment paper, discard the scallion knots and ginger, and transfer the duck to a serving plate.
