Walnut Duck
A nourishing dish made by deboning a steamed duck, coating it with a paste of walnuts, water chestnuts, and chicken, then deep-frying until crisp.
Ingredients
Walnut kernels (chopped)
200 g
Water chestnuts (chopped)
150 g
Old duck (slaughtered, blanched, steamed and deboned)
1
Chicken paste
100 g
Egg white
to taste
Cornstarch
to taste
MSG
to taste
Cooking wine
to taste
Salt
to taste
Cooking oil (for frying)
to taste
Scallion
to taste
Ginger
to taste
Chopped rapeseed greens (for garnish)
to taste
Instructions
1
Steaming the Duck
Slaughter the old duck and blanch it once in boiling water, place it in a bowl, add scallion, ginger, salt, and a little cooking wine, steam thoroughly in a steamer, remove and let cool, debone, and cut the meat into two pieces.
2
Preparing the Chicken Paste Mixture
Mix the chicken paste, egg white, cornstarch, MSG, cooking wine, and salt into a smooth paste.
3
Deep-Frying and Plating
Chop the walnut kernels and water chestnuts, fold them into the paste, spread the mixture over the inner cavity of the duck meat, place the duck in a wok, deep-fry in warm oil until crispy, drain off the excess oil, cut into long strips with a knife, arrange on a plate, and sprinkle chopped rapeseed greens around the edges to serve.
