1 duck (1,200 g or 2.6 lb) with the inside removed
25 grams (4/5 oz) water bamboo shoots
10 pieces of tender green vegetables
50 grams (3 1/2 tbsp) cooking oil
150 grams (8 tbsp) soy sauce
50 grams (3 1/3 tbsp) cooking wine
20 grams (1 3/4 tbsp) sugar
10 grams (2 tsp) sesame oil
50 grams (0.11 lb) sectioned scallions
10 grams (1/3 oz) sliced ginger
1,000 grams (2 cups) water
Removed the webs and tail of the duck. Tuck the duck's head tightly
between its wings. Boil until bloody foam comes out. Take out and
wash clean. Place the duck with the belly down in an earthen pot
and put 10 g (1/5 of the total amount) of the scallions and all the
ginger and bamboo shoots in the pot next to the duck.
Put the water in a pot and heat over strong fire. Add the soy
sauce, sugar, cooking wine and bring to a boil. Skim off the foam.
Pour the soup into the earthen pot already placed with the duck,
put on the lid of the earthen pot already placed with the duck, put
on the lid of the earthen pot to heat over strong fire. When it
boils, turn to a low fire and simmer for 3 hours or until the meat
becomes really soft.
Pick out the scallions and ginger and turn over the duck so that
the belly side is up. Pick out the bamboo shoots and cut into
slices to place on the belly. Quick-boil the tender vegetables and
place them on the duck belly.
Put the oil in a wok and heat. Add the remaining scallions and
stir-fry until the scallions turn yellow. Sprinkle the oil on the
duck and leave out the scallions. Now sprinkles on the sesame oil
Features: The duck maintains its shape while the meat has
totally come loose from the bones. Rich but not greasy.
Taste: With a slight sweet touch in an otherwise salty dish.