Walnut Duck Squares
A traditional dish from Jiangsu province. Duck meat is deboned, stuffed with shrimp paste and walnuts, then fried until golden and crispy.
Ingredients
whole duck (cleaned, giblets removed, drained)
1 (about 2000 g)
shrimp meat (washed and minced)
50 g
walnut kernels (soaked in boiling water, peeled, and cut into coarse pieces)
15 g
fine salt (part for marinating, part for soaking walnuts)
15 g
Shaoxing wine (for marinating)
35 g
scallions (for marinating)
25 g
ginger (for marinating)
25 g
cloves (for marinating)
1 g
dry starch (to dust on the duck)
25 g
peanut oil (for frying)
500 g (uses about 100 g)
Instructions
1
Marinate the duck
Clean the duck by removing the giblets, drain well, place on a plate, and marinate with fine salt, Shaoxing wine, scallions, ginger, and cloves for 20 minutes.
2
Steam the duck
After marinating, steam until tender, then remove.
3
Debone and shape
Remove the duck bones while keeping the shape intact, place skin-side down on a plate, and set aside.
4
Prepare the walnuts
Soak the walnuts in boiling water with a little fine salt, peel them, and cut into coarse pieces.
5
Prepare the shrimp paste
Wash the shrimp and mince into a paste, add seasonings and stir into a smooth batter.
6
Layer the ingredients
Dust the duck meat with dry starch, spread the shrimp paste evenly over it, flatten, and sprinkle with walnuts.
7
Pan-fry
Heat a wok and add peanut oil. When the oil reaches about 150°C (medium-hot), add the duck square and fry until golden and crispy. Remove, drain the oil, cut into pieces, and serve.
