Winter Melon and Barley Stewed Duck

Name: Winter Melon and Barley Stewed Duck
Ingredients: 750g Skin-on duck; 1500g Skin-on winter melon; 75g Barley (Job's tears); 10g Minced ginger (soaked in rice wine to make ginger rice wine); 10g Guangdong rice wine (for soaking minced ginger); 6g Refined salt (for seasoning); 5g MSG (for seasoning); 1g Dried tangerine peel; 25g Vegetable oil (for pan-frying duck); 3000g Water (for stewing soup)

A Cantonese wellness soup with tender duck, sweet winter melon, and coix seeds (Job's tears), traditionally valued for removing dampness. The broth is light and flavorful.

Varies

Easy

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Ingredients

Skin-on duck 750g

Skin-on winter melon 1500g

Barley (Job's tears) 75g

Minced ginger (soaked in rice wine to make ginger rice wine) 10g

Guangdong rice wine (for soaking minced ginger) 10g

Refined salt (for seasoning) 6g

MSG (for seasoning) 5g

Dried tangerine peel 1g

Vegetable oil (for pan-frying duck) 25g

Water (for stewing soup) 3000g

Instructions

Make ginger rice wine

Soak minced ginger in rice wine to make ginger rice wine

Pan-fry duck

Heat a wok over medium heat, add oil, put in the duck and pan-fry briefly, pour in the ginger rice wine to deglaze, then remove the duck and set aside

Stew the soup

Take a large clay pot, add winter melon, barley, and dried tangerine peel, pour in water, bring to a boil over high heat first, then add the duck, switch to low heat and stew until the soup reduces to about 1500g

Plate the dish

When serving, place the winter melon at the bottom of the plate, arrange the sliced duck on top of the melon, season the soup with refined salt and MSG, and serve