Winter Melon and Duck Leg Stew
Duck leg: Replenishes blood. Winter melon: Promotes diuresis. Ginger: Relieves nausea, resolves phlegm, stops coughing, and expels cold.
Story
This comforting Winter Melon and Duck Leg Stew brings together the savory depth of duck meat with the hydrating properties of winter melon. Enriched with aromatic ginger, the dish offers a balance of flavors and textures, celebrated in traditional cooking for its ability to warm the body and nourish the spirit.
Ingredients
Duck leg
Winter melon
Green onion
Ginger
Salt
MSG
Instructions
1
Step 1
Take the duck legs out of the refrigerator to thaw naturally.
2
Step 2
Cut the green onions into sections and slice the ginger.
3
Step 3
Blanch the duck legs in a pot of boiling water.
4
Step 4
The blanched duck legs.
5
Step 5
Place the duck legs, green onions, ginger, and cooking wine into a clay pot. Add an appropriate amount of hot water, bring to a boil over high heat, then turn to low heat and simmer for 1.5 hours.
6
Step 6
Peel the winter melon and remove the seeds.
7
Step 7
Cut into evenly sized chunks about 1 cm thick.
8
Step 8
Add the winter melon after 1 hour of cooking. Bring to a boil over high heat, then turn to low heat and cook for another 20 minutes. Add salt and MSG before serving.
9
Step 9
Serve in a bowl and enjoy.
Main Dish
Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
