Tender Ginger Duck Slices

Name: Tender Ginger Duck Slices
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 300 g Boneless, skinless young duck meat (sliced thin); 25 g Soaked shiitake mushrooms (sliced); 1 Egg white (beaten); 25 g Tender ginger slices; 50 g White soup (stock); 15 g Shaoxing wine (5g for marinating duck slices, 10g for starch slurry); 5 g Soy sauce; 5 g Scallion sections; 1.5 g Refined salt; 1.5 g MSG (original text had a typo 'l.5g', corrected to 1.5g); 25 g Wet starch (20g for coating duck slices, 5g for starch slurry); 15 g Sesame oil; 750 g (approx. 75g used) Rendered lard (for stir-frying duck slices)

A traditional Zhejiang duck dish featuring tender stir-fried duck slices, flavored with scallions and ginger for an aromatic, mildly spicy taste.

30 min

Easy

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Ingredients

Boneless, skinless young duck meat (sliced thin) 300 g

Soaked shiitake mushrooms (sliced) 25 g

Egg white (beaten) 1

Tender ginger slices 25 g

White soup (stock) 50 g

Shaoxing wine (5g for marinating duck slices, 10g for starch slurry) 15 g

Soy sauce 5 g

Scallion sections 5 g

Refined salt 1.5 g

MSG (original text had a typo 'l.5g', corrected to 1.5g) 1.5 g

Wet starch (20g for coating duck slices, 5g for starch slurry) 25 g

Sesame oil 15 g

Rendered lard (for stir-frying duck slices) 750 g (approx. 75g used)

Instructions

Marinate Duck Slices

Slice the duck meat thin, add 5g Shaoxing wine and refined salt, beat in the egg white, then add 20g wet starch to coat and set aside.

Slice Shiitake Mushrooms

Slice the soaked shiitake mushrooms thin.

Make Starch Slurry

Add soy sauce, MSG, 10g Shaoxing wine, and 5g wet starch to a bowl, mix into a smooth slurry and set aside.

Stir-Fry Duck Slices

Heat a wok over medium heat, add rendered lard and heat to 40% (approx. 88°C). Add the duck slices and stir to separate, cook until done, then drain in a colander. Leave 15g lard in the wok, add scallion sections and ginger slices, toss briefly, then add the duck slices back and stir to combine.

Finish Dish

Stir the prepared starch slurry into the white soup until smooth, pour into the wok, toss evenly, drizzle with sesame oil, then transfer to a serving plate and serve.