Winter Melon Stewed Duck
Steamed whole duck with winter melon yields a clear, delicately flavored broth.
Ingredients
Whole duck (slaughtered and cleaned, split open to remove innards, four pillar bones broken, lungs and pin feathers removed, blanched)
1 (about 750 g)
Winter melon (peeled and seeded, cut into butterfly or autumn leaf shapes, blanched and chilled)
1500 g
Diced ham
25 g
Ginger
5 slices
Scallion
1
Refined salt
3 tsp
MSG
2 tsp
Shaoxing wine
0.5 tbsp
White pepper
1 tsp
Superior stock
3 cups
Second stock
3 cups
Instructions
1
Step 1
Slaughter the duck using the usual method and wash it clean. Split open the back, remove the innards, break the four pillar bones, clean out the lungs, and remove any pin feathers. Blanch in boiling water, then remove and rinse. Peel off the yellow membrane and place the duck in a stewing pot. Add the second stock, refined salt, MSG, diced ham, Shaoxing wine, ginger slices, and scallion stalks. Cover and place in a steamer to steam until just cooked through.
2
Step 2
Peel and seed the winter melon, then cut it into butterfly or autumn leaf shapes. Blanch in a pot of boiling water, then immediately transfer to cold water to cool.
