Winter Melon and Job's Tears Braised Duck
A Cantonese wellness soup simmered with winter melon, job's tears, and whole duck. The broth turns milky white with a savory, lightly sweet flavor.
Ingredients
Dressed duck (wash off blood, cut into large flat pieces)
75g
Winter melon (cut into 2cm cubes)
1500g
Job's tears (washed)
75g
Dried tangerine peel (rinsed in warm water)
4g
Ginger wine
10g
Shaoxing wine
5g
Vegetable oil
20g
Fine salt
7g
MSG
5g
Water
3000g
Instructions
1
Pan-fry the duck pieces
Wash the dressed duck to remove blood and cut into large flat pieces. Heat a wok over high heat, add vegetable oil, and pan-fry the duck until golden brown. Set aside.
2
Prepare the winter melon and Job's tears
Cut the winter melon into 2cm cubes, wash the Job's tears, and rinse the dried tangerine peel with warm water.
3
Braise together
Place the winter melon, Job's tears, and dried tangerine peel in a stewing pot, add water, bring to a boil over high heat, then add the lightly pan-fried duck pieces, skim off the floating oil and blood foam, season with salt and Shaoxing wine, then reduce to low heat and bring to a simmer.
4
Finish the dish
When the broth has reduced to 1500g, season with MSG. Then transfer the ingredients to a soup plate with the winter melon at the bottom, arrange the duck pieces on top of the melon, pour the duck broth into a separate soup bowl, and serve the winter melon, duck, and broth together.
