Winter Melon Duck Leg Stew

Name: Winter Melon Duck Leg Stew
Total time: 1 h 35 min
Ingredients: 4 medium duck legs (about 800g) Duck legs; 500g, peeled and cut into 2-inch chunks Winter melon; 4 slices Ginger; 3 stalks, cut into 2-inch segments Scallions; 2 tablespoons Chinese cooking wine; 1 teaspoon, or to taste Salt; 8 cups Water

A comforting Chinese one-pot dish featuring tender duck legs simmered with sweet winter melon in a savory broth. The duck becomes melt-in-your-mouth tender while the melon absorbs all the delicious flavors.

1h 35m

Medium

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Story

This classic Chinese home-style dish combines the richness of duck with the light, refreshing sweetness of winter melon. The slow simmering process transforms tough duck legs into succulent, fall-off-the-bone meat.

Ingredients

Duck legs 4 medium duck legs (about 800g)

Winter melon 500g, peeled and cut into 2-inch chunks

Ginger 4 slices

Scallions 3 stalks, cut into 2-inch segments

Chinese cooking wine 2 tablespoons

Salt 1 teaspoon, or to taste

Water 8 cups

Instructions

Prepare the duck legs

Remove duck legs from the refrigerator and let them thaw completely at room temperature. Rinse well under cold water and pat dry with paper towels. Cut a few shallow slits in the skin to help the flavors penetrate.

Blanch the duck

Bring a large pot of water to a rolling boil. Add the duck legs and let them cook for 3-4 minutes until you see foam rising to the surface. This removes impurities and any residual feathers. Remove duck legs, drain, and set aside. Rinse the pot briefly to clean.

Start the stew

Place the blanched duck legs back into a clean pot or Dutch oven. Add ginger slices, half the scallions, and the cooking wine. Pour in the water and bring to a gentle boil over high heat.

Simmer until tender

Once boiling, reduce heat to low and cover. Let the duck simmer slowly for about 45 minutes until the meat is almost tender. Skim off any fat or foam that rises to the surface.

Add winter melon

Add the winter melon chunks to the pot. Continue simmering, covered, for another 20-25 minutes until the melon becomes translucent and soft. The melon should absorb the savory broth flavor.

Season and serve

Taste the broth and adjust with salt as needed. The duck meat should be fork-tender and falling off the bone. Stir in the remaining scallions for fresh flavor. Serve hot in deep bowls with plenty of broth.