Winter Melon and Job's Tears Braised Duck

Name: Winter Melon and Job's Tears Braised Duck
Prep time: 15 min
Cook time: 2 h 10 min
Total time: 2 h 25 min
Ingredients: 750 g dressed duck; 1500 g winter melon with skin; 75 g Job's tears; 10 g minced ginger (soaked in rice wine to make ginger-infused wine); 10 g Cantonese rice wine; 6 g fine salt (stirred into the broth when serving); 5 g MSG (stirred into the broth when serving); 1 g dried tangerine peel; 25 g vegetable oil; 3000 g water

Cantonese soup featuring duck simmered with winter melon and Job's tears (coix seeds), yielding tender duck and a richly flavored broth.

2h 25m

Easy

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Winter Melon and Job's Tears Braised Duck

Ingredients

dressed duck 750 g

winter melon with skin 1500 g

Job's tears 75 g

minced ginger (soaked in rice wine to make ginger-infused wine) 10 g

Cantonese rice wine 10 g

fine salt (stirred into the broth when serving) 6 g

MSG (stirred into the broth when serving) 5 g

dried tangerine peel 1 g

vegetable oil 25 g

water 3000 g

Instructions

Preparing the ginger-infused wine

Soak the minced ginger in the rice wine to make a ginger-infused wine.

Pan-frying the duck

Heat a wok over medium heat, add the oil, and lightly pan-fry the duck. Splash in the ginger-infused wine, then transfer the duck out of the wok.

Braising the soup

Place the winter melon, Job's tears, and dried tangerine peel into a large clay pot. Pour in the water, bring to a boil over high heat, then add the duck. Switch to low heat and braise until the broth has concentrated to about 1500 g.

Serving

To serve, arrange the winter melon on a plate, lay the sliced duck pieces on top of the melon, season the broth with the fine salt and MSG, and bring everything to the table.